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Preserved Lemon & Fresh Herb Stuffing Balls

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26 November 2019 BY Julie Biuso
SERVES: Makes 24

Preserved Lemon & Fresh Herb Stuffing Balls

Delicious straight out of the frying pan served with drinks as a nibble.

Ingredients
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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

Method
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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.

Preserved Lemon & Fresh Herb Stuffing Balls

Chill Preserved Lemon & Fresh Herb Stuffing Balls before frying

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.

Recipe Notes

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.

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Comments

  1. Robyn says

    27 November 2019 at 3:05 am

    Who needs turkey when you’ve got these…they sound fantastic!

    Reply
    • Julie Biuso says

      27 November 2019 at 3:18 am

      Thank you Robyn. I’ve been eating leftovers straight from the fridge, and they’re pretty good cold, too!

      Reply
  2. Robyn Smale says

    28 November 2019 at 4:25 pm

    I bet! Might be nice with a little fish tomato sauce, in a bun or picnic snacks. Thanks for this one 🙂

    Reply
    • Julie Biuso says

      28 November 2019 at 7:49 pm

      Thanks Robyn. I presume you mean fresh tomato sauce? Great picnic idea.

      Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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