This recipe is a combination of ingredients from various other recipes that I have put together over the years. It is quite spicy, but less chilli works well too. It is a great make ahead recipe as the meatballs can be browned in a frying pan and then reheated in the oven when you need them. Alternatively they can be browned and frozen and then cooked from frozen when required.
Ingredients - makes 18 approx
250g pork mince
2 slices prosciutto
50g fresh breadcrumbs
30g grated parmesan cheese
1 preserved lemon (skin only) chopped
1 clove garlic, peeled and crushed
0.5 tsp chilli flakes (or less if less heat is required)
0.5tsp fennel seeds
10g parsley, chopped
Seasoning to taste
Olive oil to cook
Soak the breadcrumbs in the milk, while you gather the other ingredients.
Put the prosciutto in a food processor and whizz it around until it is very finely chopped (or do this by hand). Add all the other ingredients and pulse briefly to combine.
Make approximately 18 small meatballs and store them on baking parchment in the fridge for an hour or so.
Heat a little oil in a non stick frying pan and brown the meatballs in batches. Store in the fridge (or freeze) until required.
To finish cooking, heat oven to 190º. Place the meatballs on a baking sheet and cook for 10 minutes until piping hot. Serve.
If cooking from frozen, just increase the cooking time by a few minutes. Check they are cooked through before serving.