Tuesday, July 30, 2013

Pork meatballs with Lemon & Basil

lemon garlic meatballs with pesto

A simple weeknight meal, flavorful but in no way spicy. Variations on this theme is definitely a favorite for me. I very often opt for pork rather than beef - not only is it cheaper, but I often find it much higher in quality.

Eat these with whatever you'd like - we served it with a simple pasta tossed in pesto, with broccoli and tomatoes.

Any leftovers? They will keep well in the fridge, or in the freezer for that matter.

Pork meatballs with Lemon & Basil
serves 4

500 g ground pork
2 garlic cloves
2 shallots
handful fresh basil leaves
zest from 1 lemon
1 egg
3 tbsp breadcrumbs
50 ml milk
salt, black pepper

Finely mince the garlic, basil and shallots, and mix with the lemon, egg, breadcrumbs and milk in a large bowl. Add a little salt and pepper, and the ground pork. Mix well, using your hands. When it's well combined, let it sit in the fridge for half an hour. (Less, if you're in a hurry - but it helps the mixture hold together.)

Shape round meatballs, and flatten slightly. Fry in butter on medium heat until cooked through.


aimee said...

These sound really good! I've used pork in meatballs before--mixed with other meats, but never by itself. I'm going to have to try these...I know my hubby loves pork:)
PS: Hope you are having a great summer!

Fröken Dill said...

Perfect, I have some ground pork in the freezer. Bought it from a place in Småland where they have top quality meat so it should be used for a not-to-spicy recepie...