Lemon Polpettini

Name: Lemon Polpettini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
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

Submitted by DrGaellon

"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. http://bit.ly/fXQVPq"

Download

Ready In:: 50mins
Ingredients:: 15
Serves:: 4

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

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.
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.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

View Full Profile