Fresh citrus enlivens the mouth in a light pork meatball.
Delicate enough to serve at a dinner party yet substantial enough to be a firm fam-bam fav, these wee morsels of fabuliciouz-ness are sure to be a hit on your menu!
Grab a mixing bowl & pop in 500g of pork mince along with 150g of crumb (whatever type floats your boat), 2 tablespoons of thickened cream, 1 finely grated onion, the zest & juice of a lemon (I absolutely love having our own lemon tree to pick fresh from!) and for the last part you will need to take just 6 tablespoons of chicken stock out of 600ml before setting the rest of it aside for later. Season it all generously with salt & white pepper.
Get your hands in their to give that lot a jolly good mix up, then shape into balls & set aside.
Pop a large frypan onto your burner & throw in 1 large chopped up carrot along with 1 large chopped up leek then cover those with the rest of that chicken stock you set aside. Carefully add in the balls, pop on a lid & gently simmer it all for 15 minutes.
Serve the dumplings over creamy mashed potatoes, remembering to scoop out the veggies & ladle over the soupy sauce!
Who says meat & 3 veg is boring?!?!?!