Pork Meatballs With Anchovies
This dish brings together the hearty flavors of pork mince, zesty lemon, salty anchovies, and aromatic herbs to create tender and juicy patties. The addition of stock while baking ensures a moist and flavorful outcome that pairs perfectly with steamed Swiss chard. A comforting and satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- couple of good handfuls of pork mince
- good handful fresh white breadcrumbs
- 1 lemon
- small handful freshly grated parmesan
- handful flatleaf parsley
- handful thyme
- 8-10 canned anchovies
- and freshly ground saltblack pepper
- few good glugs of fruity olive oil
- enough hot chicken or vegetable stock
- leaves, to serve Swiss chard
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Mix together the pork mince and breadcrumbs in a mixing bowl with the lemon zest and parmesan. Add the herbs and the anchovies, season with a little salt then more generously with freshly ground black pepper.
- Using your hands, mix together well and then form the mixture into 6-8 large patties.
- Heat the oil in a large frying pan, then fry the patties until brown on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the pork patties. Cook in the oven for 20 minutes. They will have crisp tops but be deliciously moist underneath.
- Serve them in a shallow bowl with some steamed Swiss chard with some of the stock they were cooked in.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 3-4
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