Preserved lemon, pork & parmesan meatballs with herb salad

by Jessica Brook | Cuisine issue #157
Serves: 4Parmesan adds a touch of umami flavour to these meatballs.

1⁄2 cup fresh breadcrumbs (made by blitzing day-old bread in a food processor)
1⁄4 cup milk
500g pork mince
1 clove garlic, finely chopped
1⁄2 cup coarsely grated parmesan
1⁄4 cup finely chopped flat-leafed parsley
2 tablespoons finely chopped preserved lemon
1 tablespoon olive oil

Put the breadcrumbs and milk in a bowl and set aside for 5 minutes. Meanwhile, put the mince, garlic, parmesan, parsley and preserved lemon in a separate bowl and season with salt. Add the breadcrumbs and milk and mix thoroughly to combine. Divide the mixture into 12 meatballs.

Heat the oil in a large frying pan over medium heat then cook the meatballs, turning, for 4-6 minutes or until golden and cooked through. Serve with the herb salad.

Herb salad
1 cup mint leaves
1 cup flat-leafed parsley leaves
1⁄4 cup chives, cut into 3cm lengths
1 cup wild rocket
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
100g shaved parmesan

Put the herbs and rocket in a large bowl then drizzle with the lemon juice and oil. Season with salt and freshly ground black pepper and toss to combine. Scatter with parmesan then serve with the meatballs.


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