Mini Pork and Lemon Meatballs

by Stefan Kolsch

Season the mixture generously with black pepper and blend together thoroughly


440g Pork Mince
70g Fresh White Breadcrumbs
1 Lemon (zest and juice)
A large handful of Parsley (roughly chopped)
6 Sprigs of Thyme (leaves only)
2 heaped tbsp Grated Parmesan
10 Anchovy Fillets (chopped)
Freshly ground Black Pepper
Flour to coat patties
2 tbsp Olive Oil
40g Butter
200ml Chicken Stock

Mini Pork and Lemon Meatballs


Put the pork and breadcrumbs in a mixing bowl; add the lemon zest and juice then the parsley, thyme, grated parmesan and finally the chopped anchovy fillets. Season the mixture generously with black pepper and blend together thoroughly. Divide the mixture into eighteen small balls using approximately a heaped tablespoon for each one; place these on a floured baking sheet and flatten slightly.
Heat the olive oil and butter in a heavy-based non stick pan. Roll the patties lightly in the flour and fry them, in batches, for 4-5 minutes until they are golden on each side. Lower the heat and leave them for approximately 6-8 minutes until thoroughly cooked. The internal temperature should read 70ºc on a meat thermometer. Drain the fat from the pan and add the chicken stock, leave to simmer for 2-3 minutes scraping the bottom of the pan to incorporate the pan Juices. Leave the stock to reduce slightly and serve drizzled over the patties.

Serve with spaghetti.

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