Ingredients

The following ingredients have 30 Servings
  • 2 oz bread (tough crusts removed)
  • 1/3 cup milk
  • 2 oz arugula
  • 1 oz parmesan (finely grated)
  • 1 lemon zest (ie from 1 lemon)
  • 1 lb ground pork (pork mince)
  • 1 egg
  • 3 tbsp flour (approx (for rolling))
  • 1 tbsp vegetable oil (for frying, approx, or more as needed)

Instruction

  • Roughly break up the bread and place in a bowl with the milk. Leave to soak while you prepare the rest.
  • Roughly chop the arugula and grate the parmesan. Finely grate the zest from the lemon.
  • Place the ground pork in a bowl. Squeeze any excess milk from the bread then add the bread along with the chopped arugula, grated parmesan, lemon zest and egg to the pork. Season with a little salt and pepper then mix everything together well - using your hands generally works best.
  • Take roughly tablespoon-sized scoops of the mixture and form into balls. Place in the fridge for around an hour to firm up before cooking.
  • Once ready to cook, place some flour in a small bowl/plate then roll the meatballs in the flour to coat then gently shake off excess flour.
  • Heat a skillet/frying pan with a little vegetable oil then add some of the meatballs with enough space in between so you can get in to turn them. Cook for a few minutes on 2-3 sides, depending on size and how cooked they look, until they are gently browned. Serve warm (although they would be good at room temperature as well).