Here's the recipe for the pork meatballs mentioned in my last post. These are inspired by a recipe for Pork and Lemon Polpettine that you will find in Nigel Slater's "Kitchen Diaries"
. Slater flavours his with lemon, thyme and parsley, but I adapted the recipe to use ingredients I had to hand. I have also used a lower proportion of breadcrumbs: just enough to bind - rather than bulk up - the meat. I like to serve these with spaghetti tossed in a quick sauce made by deglazing the pan with wine.
