MEATBALL DIPPERS
Light and tangy with ricotta and lemon, these tender pork meatballs are great on their own, but are even better with a choice of two deliciously different sauces in which to dip them.
Hands-on time 25min, plus chilling. Cooking time about
20min. Makes about 48
500g (1lb 2oz) free-range pork mince 100g (3½oz) fresh white breadcrumbs 2tbsp chopped chives, plus extra to serve 125g (4oz) ricotta 1 medium egg, lightly beaten Finely grated zest 1 lemon 40g (1½oz) Parmesan cheese, finely grated 3tbsp olive oil, to fry
1 Combine all the ingredients (except oil) in a large bowl, season and mix thoroughly (using your hands is easiest). Scoop out level tablespoons of the mixture and roll into balls – you should have about 48. Arrange on a tray, cover and chill for 30min.
2 Heat the oil in a large frying pan (that has a lid) over medium heat and fry meatballs for 4-5min (do this in batches, if needed), turning often, until golden all over. Return all browned meatballs to the pan, cover with a lid, reduce heat to low and cook for 15min, shaking pan occasionally, or until meatballs are cooked through.
3 Lift on to a serving dish and serve warm, sprinkled with extra chives and with your choice of dip (right).
PER MEATBALL 37cals,
3g protein, 2g fat (1g saturates), 1g carbs (0g total sugars), 0g fibre
GET AHEAD Make and cook meatballs up to a day ahead. Cool, cover and chill. To serve, reheat on a baking tray in an oven preheated to 200°C (180°C fan) mark 6 for 8-10min until piping hot.