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Italian Pork Meatballs with Thyme & Lemon

Print Recipe
Course Main Course, Main Dish
Cuisine Italian
Servings 4 peolpe

Ingredients
  

Meatballs:

  • 1 small brown onion
  • 500 grams pork mince
  • 1 cup parmesan , finely grated
  • 1 large egg
  • 2 tsp lemon zest , finely grated
  • 2 tsp Italian dried herb mix , or dried oregano
  • 2 tbsp fresh thyme , finely chopped
  • 2 tbsp fresh sage or rosemary , finely chopped
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

Sauce:

  • 1/2 cup white wine
  • 3/4 cup chicken bone broth
  • 1/4 cup lemon juice

Garnish:

  • 3 tsp extra thyme leaves
  • 3 tsp lemon zest

Instructions
 

  • Grate the onion and then squeeze out most of the liquid.
  • Add the onion, pork, parmesan, egg, lemon zest, dried herbs, fresh herbs, salt & pepper to a large bowl. Mix thoroughly with your hands and then shape into small meatballs. You can make the meatballs a few hours or up to 24 hours in advance & store in the fridge.
  • Heat the olive oil over a medium heat in a large frypan. Cook the meatballs until lightly browned on all sides, about 15 minutes. Set the meatballs aside in a warm place.
  • Add all of the sauce ingredients to the same frypan and simmer over a high heat , scraping the bottom of the pan with a wooden spoon, until reduced by about half. This will take approximately 3 minutes.
  • Serve the meatballs on a bed of mash, with steamed greens, pour over some sauce and sprinkle with the extra thyme leaves & lemon zest.
Keyword bone broth, Italian, Italian pork meatballs, meatballs, recipe, thyme