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Pork Meatballs with Anchovies

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

PorkMain CourseMeatballsSavouryNigel Slater

Estimated Nutrition

Per Serving Total
Calories 455.1 kcals 1820.5 kcals
Carbohydrates 9.7 grams 38.6 grams
Fat 34.1 grams 136.2 grams
Protein 29.6 grams 118.4 grams
Cook Time
30 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Parmesan
Freshly grated
Fruits
1
piece
Lemon
Zest only
GrainsCereals
40
g
White Breadcrumbs
Fresh
Liquids
250
ml
Chicken Stock
Hot, enough to come halfway up patties
250
ml
Vegetable Stock
Alternative to chicken stock
Meat
500
g
Pork Mince
NutsSeeds
1
handful
Flat leaf Parsley
Roughly chopped
1
handful
Thyme
Leaves only
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
OilsFats
30
ml
Olive Oil
Fruity
Seafood
9
piece
Anchovies
Canned, drained, and chopped
Vegetables
200
g
Swiss Chard
Leaves, to serve

Steps

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