Pork Polpettini

25
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 25 servings
OK

Nutritional

  • Serving Size: 1 (68 g)
  • Calories 190.7
  • Total Fat - 14.1 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 49.5 mg
  • Sodium - 95.7 mg
  • Total Carbohydrate - 2.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.7 g
  • Protein - 12.6 g
  • Calcium - 76.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.3 mg

Step 1

Soak the breadcrumbs in the milk and leave to sit for 10 minutes and then add the pork mince, parmesan, garlic, parsley, lemon rind and juice, egg and salt and pepper and mix this together well, it should be a light mixture.

Step 2

Take spoonfuls of the mixture (you should get approximately 25 medium meatballs) and then using the flour, roll these into smooth balls.

Step 3

Heat a heavy frypan and add the oil and cook half of the meatballs, rolling them over to ensure even browning and then repeat to cook other half.

Step 4

Serve them warm or at room temperature with a rich chilli/tomato sauce goes well.

Tips & Variations


No special items needed.

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