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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. http://bit.ly/fXQVPq”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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