Pork and lemon polpettine from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater (page 126) by Nigel Slater

  • canned anchovies
  • Parmesan cheese
  • lemons
  • parsley
  • thyme
  • ground pork
  • breadcrumbs
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kellilee on February 01, 2022

    This was our second Nigel Slater recipe in a week (we made Chicken salad with watercress, almonds and orange the night before). My substitutions due to availability were minimal: my breadcrumbs were not fresh, and my Parmesan was shaved. I bought anchovy fillets for the very first time in my life. I know that this is the umami but pulling them out of that oily tin was still my least favorite part of making this dish. I was proud, however, to share the "mystery ingredient" with my husband when he didn't guess it. He was not nearly as shocked as I expected. Oh well. Thanks Nigel for stretching my flavor buds. Meatballs came together easily. I liked the floured baking sheet idea for cooking them up. I served the meatballs over basmati rice with juices from the pan but wish I'd used up some of the spinach and arugula that I had in the fridge instead of or in addition to the rice.

  • Zosia on February 28, 2021

    Very lemony and delicious. Mine weren't as robustly flavoured as they should have been as I had only 2 - albeit quite large - anchovy fillets but they were enough to add a little something extra to the meatballs.

  • joneshayley on May 05, 2018

    The flavours here are bold and brash. The reduction salty and aggressive. An unexpectedly full and rich dinner. Would work well with green beans or salad. Perhaps even a mashed potato to soak up the stock and meat reduction.

  • wester on January 19, 2016

    Excellent bold flavors. I also like the frying instruction - simple and down to earth yet it resulted in a lovely crust and a soft interior.

  • okcook on February 19, 2012

    Quite nice. The meat balls are quite fragile and soft. Nice lemon flavour. Make a test small meat patty to check for seasoning before forming them.

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