Lemon pork meatballs


These meatballs are packed with flavor, with a lightness from the lemon, and easy to make, too.


  • 2 oz bread tough crusts removed
  • ⅓ cup milk
  • 2 oz arugula
  • 1 oz parmesan finely grated
  • 1 lemon zest ie from 1 lemon
  • 1 lb ground pork pork mince
  • 1 egg
  • 3 tablespoon flour approx (for rolling)
  • 1 tablespoon vegetable oil for frying, approx, or more as needed


  1. Roughly break up the bread and place in a bowl with the milk. Leave to soak while you prepare the rest.
  2. Roughly chop the arugula and grate the parmesan. Finely grate the zest from the lemon.
  3. Place the ground pork in a bowl. Squeeze any excess milk from the bread then add the bread along with the chopped arugula, grated parmesan, lemon zest and egg to the pork. Season with a little salt and pepper then mix everything together well – using your hands generally works best.
  4. Take roughly tablespoon-sized scoops of the mixture and form into balls. Place in the fridge for around an hour to firm up before cooking.
  5. Once ready to cook, place some flour in a small bowl/plate then roll the meatballs in the flour to coat then gently shake off excess flour.
  6. Heat a skillet/frying pan with a little vegetable oil then add some of the meatballs with enough space in between so you can get in to turn them. Cook for a few minutes on 2-3 sides, depending on size and how cooked they look, until they are gently browned. Serve warm (although they would be good at room temperature as well).