Pork meatballs with Lemon & Basil

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.