Zesty Little Pork Balls with a delicious cheesy crust.
These parmesan Crusted Pork Balls are kind of a happy accident. I bought the pork mince for Thai Style Sticky Pork but we had fish instead, so was looking for a re-purpose. Something to have in the fridge or freezer to nibble on with a drink, or to add to a salad. Add in that huge wedge of Parmesan cheese from Costco an here they are! Gorgeous little morsels, just right to pop in your mouth. Gluten free as well! So no concern about adding to a share platter to entertain at this time of the year.
This will be a quickie as someone has not done their Christmas shopping. I know, I know! Too busy making chutney. And planning the Christmas menu. I will be double batching these to have on hand as they are so easy and so yummy. You know you have a winner when not one, but two boys are moved away from electronic devices to seek out the source of the wafting aromas. These will be great to have on hand, to add to a salad for some extra protein or as picnic food.
Start with your pork mince, I used the lower fat one that is now available in the supermarket. Add in lemon zest, mustard, parmesan and parsley and season well. And then add a little more salt. Trust me on this one – I under-seasoned my first batch. Mix well with damp hands and form into little balls. Roll in extra finely grated Parmesan Cheese, then pop on a tray lined with baking paper and refrigerate for 10 minutes to allow to firm up.
You could freeze at this stage if you wanted. If not, heat some oil in a large pan, and cook in batches over a medium heat until golden brown and cooked through. Drain on some kitchen paper and repeat. Serve with a squeeze of lemon juice if desired. I have popped mine in the fridge to be reheated with drinks. Perhaps with some gin soaked olives and some baked polenta chips. Yum! Enjoy
- 500g pork mince
- 2 tsp lemon zest, finely grated
- 1 tbs dijon mustard
- ⅓ cup finely grated parmesan cheese
- 2 tbs parsley leaves, finely chopped
- salt and pepper
- ½ cup finely grated parmesan cheese, extra
- oil for frying
- Combine pork mince, lemon zest, mustard, parmesan and parsley in bowl. Season well and with damp hands, form tablespoons of mixture into balls. Coat in extra parmesan cheese, then refrigerate for 10 minutes.
- Heat oil in large pan over medium heat and cook until golden brown and cooked through. Serve with lemon wedges.