Pork and Anchovy Meatballs
Pork and Anchovy Meatballs

Ingredients

Method

  • 500g quality pork mince
  • Handful of white breadcrumbs
  • 1 lemon, zest only
  • Small handful of grated parmesan
  • Handful of chopped parsley
  • Handful of thyme leaves
  • 10 tinned anchovies, drained and chopped
  • Salt and pepper
  • A good couple of glugs of olive oil
  • Hot vegetable stock
  • Spinach, steamed, to serve
  • Preheat the oven to 200C. Mix together the mince and breadcrumbs in a bowl with the zest and parmesan. Add the anchovies and herbs, season well, and then mix together to form 6-8 large patties.
  • Heat the oil in a frying pan, then fry the patties until browned on both sides. Place in a shallow ovenproof dish and cover with enough stock to come halfway up the patties. Cook in the oven for about 20 minutes, so they’re crisp on top but moist underneath. Serve with steamed spinach - yum!
30 mins
4 serving
This recipe pairs perfectly with the The Lost Plot Rosé 2019 from Heathcote, Australia.

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