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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spread flour on large baking sheet. Combine breadcrumbs, pork, lemon zest, lemon juice, parsley, thyme, Parmesan, and anchovy in large bowl. Add a large pinch each of salt and pepper and mix ingredients gently but thoroughly by hand, being careful not to compact the mixture too much. Shape into 18-20 balls, about a heaped tablespoon each, and put on floured baking sheet. | 2. Heat olive oil and butter over medium heat until butter melts and foam subsides. Roll enough meatballs to fit comfortably in skillet in flour until lightly coated. Cook until golden brown on all sides, in batches if necessary, 10-12 minutes per batch. Avoid moving unless necessary to promote caramelization. | 3. Pour off most of fat from skillet and add chicken stock. Bring to a boil and reduce for 2-3 minutes. Serve with pasta and juices from pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
breadcrumb	1 1/4	cups		-	-	-	-
pork	1	lb	ground	1705.536	0.0	63.0958	159.0775
lemon	1			1.2808	0.4116	0.0486	0.0132
lemon zest	1			-	-	-	-
parsley leaf	1/4	cup	chopped	-	-	-	-
thyme	6 -8			0.0	0.0	0.0	0.0
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
anchovy fillet	10		minced	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
chicken stock	3/4	cup		64.8	6.354	4.5360000000000005	2.16
pasta	1		cooked	19.5611	2.8349	0.4366	0.6549

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.