Delicious straight out of the frying pan served with drinks as a nibble.
2 Tbsp pine nuts
2 Tbsp chopped preserved lemon
1 Tbsp chopped rosemary
1 Tbsp chopped parsley, plus a little extra for sprinkling
1 Tbsp chopped tarragon, optional
1 Tbsp snipped chives
¼ tsp salt
Freshly ground black pepper to taste
4 Tbsp panko crumbs
1 large egg yolk
350g (about 12 oz) pork mince (ground pork)
2 Tbsp olive oil
1 Tbsp butter
Lemon wedges for serving
1 The best way to mix meatball ingredients is with the hand; I wear a plastic food glove. Blend everything except the oil, butter and lemon wedges together in a bowl. Shape into 24 balls. Cover and chill.
2 Heat oil in a medium-sized frying pan (skillet) over medium heat. Drop in butter and once it is sizzling, add the meatballs. Cook until golden, regularly turning meatballs with spoons for even browning. Transfer to a plate, scatter with parsley and serve hot with lemon wedges.
To prepare preserved lemon, take a wedge of lemon, flick out the pulp, rinse rind, pat dry and chop.
If fresh tarragon is not available – and it must be French tarragon, no Russian or Texas tarragon imposters here – use 1 teaspoon of dried tarragon. Tarragon is one of those herbs that dries rather well, but don’t dig out that old packet from the back of the pantry, get yourself off to the shops and buy a fresh dried packet (fresh packet of dried!), if you get my drift.
These little beauties can be made in advance and gently warmed through. They’re just the thing with roast chicken or turkey, and if you don’t want to make balls, bake the mixture in a small pan in the oven.