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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These lemony little meatballs are nearly foolproof. You can dress the pasta with a bit more oil and lemon juice before serving. Adapted from a recipe by Blake Royer at Serious Eats. Ingredients:
1/4 cup flour |
1 1/4 cups fresh breadcrumbs |
1 lb ground pork |
1 lemon, juice of |
1 lemon, zest of |
1/4 cup fresh parsley leaves, chopped |
6 -8 sprigs thyme, leaves removed |
3 tablespoons grated parmesan cheese |
10 anchovy fillets, minced |
salt |
ground black pepper |
2 tablespoons olive oil |
3 tablespoons butter |
3/4 cup chicken stock |
1 lb pasta, cooked in salted boiling water until al dente |
Directions:
1. Spread flour on large baking sheet. Combine breadcrumbs, pork, lemon zest, lemon juice, parsley, thyme, Parmesan, and anchovy in large bowl. Add a large pinch each of salt and pepper and mix ingredients gently but thoroughly by hand, being careful not to compact the mixture too much. Shape into 18-20 balls, about a heaped tablespoon each, and put on floured baking sheet.
2. Heat olive oil and butter over medium heat until butter melts and foam subsides. Roll enough meatballs to fit comfortably in skillet in flour until lightly coated. Cook until golden brown on all sides, in batches if necessary, 10-12 minutes per batch. Avoid moving unless necessary to promote caramelization.
3. Pour off most of fat from skillet and add chicken stock. Bring to a boil and reduce for 2-3 minutes. Serve with pasta and juices from pan.
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