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Oriental Meatballs with lemon and orange citrus

Another recipe with citrus. But this time it is salty. Meatballs. But not the usual meatballs with lemon. All those we know and are typical meatballs that my mother and my grandmother can do divinely. They can be cooked or baked in a pan, you decide! Attention to the mix: it happened to me several times to eat meatballs dry and hard. And it's a bad experience. Do not do it. The secret is bread soaked and wrung out. Abundant.
Given the enormous amount of hard bread, accumulated during the week I decided to make meatballs for not having to throw. The meatballs were one of the typical recipes of my childhood Sunday because on Sundays, of course, we had dry bread at home is not used during the week. And no one dared throw. In preparing for winter and summer meatballs prepared panzanella. Over the years my palate has seen more and more new flavors (mine have always been great travelers and curious, and whatever the goal, the food was always the center of our experiences). During trips to Turkey and Morocco or India, I realized that minced meat (kofta & Co.) was always full of scents and aromas. Riucii to identify the cinnamon, cumin, and turmeric (color is unmistakable). The rest remained a mystery. I decided to interpret the homegrown meatballs with lemon and add spices. You can decide whether to eat them as a second, as an appetizer or as a snack for a drink. I must say that when I organize cocktails are always one of the most successful dishes! Also accompany them to a simple yogurt sauce seasoned with olive oil and salt and flavored as you like, be great!
doses of spices are very arbitrary: add or decrease (or eliminate) the spices to your taste. One rule: no exaggerated, otherwise the meat will no longer feel!

Oriental Meatballs with lemon and orange
for 4 / 6 people as a main course
ground beef (I use half beef and half pork) 6 00 gr.
dry bread not in gr I know. about the same amount of 2 rosettes
eggs 2
Parmesan 50-80 gr
2 cloves garlic ;
lemon 1
orange 1
3 cm ginger root
cinnamon 1 / 2 tsp
cumin 1 teaspoon
turmeric 1 teaspoon
sweet paprika 1 teaspoon
(alternatively used raz-el- ranout)
1 sprig parsley
salt
tangerine or orange powder (optional)


Mettere il pane secco in ammollo nell'acqua. Strizzare bene con le mani e mischiare con la carne macinata. Grattare la scorza del limone e di mezza arancia, tritare il prezzemolo e aggiungere insieme a tutti gli ingredienti. Spemere il succo degli agrumi e tenere da parte. Mischiare bene tutti gli ingredienti con le mani e formare delle palline. 
Per la cottura in forno:
a 180°- 200° in forno preriscaldato per circa 20 minuti. Dopo i primi 10 minuti irrorate le polpette con il succo degli agrumi e rimettete in forno.
Per la cottura in padella:
you heat oil and brown the meatballs turning them after 1 minute. Once browned, add the citrus juice and cook for 10 minutes.
Presenting with tangerine or orange powder obtained by drying of citrus peel and chop finely (in an airtight container will keep forever!)

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