Pork Meatballs with Anchovies

Savory pork patties combined with anchovies, lemon zest, and herbs, browned then oven-baked in stock for a moist finish.

Pork Main Course Meatballs Savoury Nigel Slater

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

34.1g

per serving

136.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan

Freshly grated

Fruits

piece

Lemon

Zest only

GrainsCereals

White Breadcrumbs

Fresh

Liquids

250

Chicken Stock

Hot, enough to come halfway up patties

250

Vegetable Stock

Alternative to chicken stock

Meat

500

Pork Mince

NutsSeeds

handful

Flat leaf Parsley

Roughly chopped

handful

Thyme

Leaves only

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Fruity

Seafood

piece

Anchovy

Canned, drained, and chopped

Vegetables

200

Swiss Chard

Leaves, to serve

Method

Serve in bowls with steamed Swiss chard and the cooking stock.

Preheat the oven to 200°C.

Mix pork, breadcrumbs, lemon zest, parmesan, herbs, and anchovies in a bowl.

Season with salt and pepper then shape into 6 to 8 large patties.

Heat oil in a frying pan and brown the patties on both sides.

Place patties in an ovenproof dish and add stock until halfway submerged.

Bake in the oven for 20 minutes.