Herby pork meatballs recipe
Herby pork meatballs with cucumber salad These speedy pork meatballs are rolled in a herby breadcrumb coating and served with a sweet, sharp cucumber salad. A superb summer supper. 500g/1lb 2oz pork mince50g/1¾oz dried white breadcrumbs1 large free-range egg, beaten2 tbsp finely chopped fresh mint½ tsp bicarbonate of soda3 tbsp sunflower oil, for fryingsalt and freshly ground black pepper 500g/1lb 2oz pork mince 50g/1¾oz dried white breadcrumbs 1 large free-range egg, beaten 2 tbsp finely chopped fresh mint ½ tsp bicarbonate of soda 3 tbsp sunflower oil, for frying salt and freshly ground black pepper 20g/¾oz fresh parsley, leaves only20g/¾oz fresh dill, fronds only20g/¾oz fresh mint leaves, leaves only1 small lemon, zest only1 tbsp dried breadcrumbs2 tbsp American mustard 20g/¾oz fresh parsley, leaves only 20g/¾oz fresh dill, fronds only 20g/¾oz fresh mint leaves, leaves only 1 small lemon, zest only 1 tbsp dried breadcrumbs 2 tbsp American mustard 1 medium cucumber, peeled into wide ribbons and seeds removed1 red chilli, finely chopped1 tbsp white wine vinegar1 tbsp caster sugar 1 medium cucumber, peeled into wide ribbons and seeds removed 1 red chilli, finely chopped 1 tbsp white wine vinegar 1 tbsp caster sugar Method Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls.Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray.Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside.Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad. Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls. Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls. Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray. Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray. Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside. Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside. Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad. Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad.