Pork and Lemon 'Polpettine' Meatballs

Ingredients

• 1/4 cup flour
• 1 1/4 cups fresh breadcrumbs
• 1 pound ground pork
• Juice and zest of 1 lemon
• 1/4 cup parsley leaves, chopped
• 6-8 springs thyme, leaves removed
• 3 tablespoons grated good-quality Parmesan
• 10 anchovy fillets, minced
• Salt and pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3/4 cup chicken stock
• 1 pound pasta, cooked in salted boiling water until al dente

Directions

1. Dust a large baking sheet with flour. In a large bowl, combine the breadcrumbs, pork, lemon zest and juice, parsley leaves, thyme, Parmesan, and anchovy filets. Season with a good pinch of salt and pepper, then use your hands to mix everything thoroughly. Form the mixture into 18-20 balls, using about a heaped tablespoon for each one, and set them on the floured baking sheet.
2. Warm the olive oil and butter over medium heat. Once the butter has melted and the foaming has settled down, gently roll as many meatballs as will fit comfortably in the skillet in a thin coating of flour. Cook them, working in batches if needed, until they are browned on every side, 10-12 minutes total. Try not to fuss with them too much, so they have time to caramelize.
3. Pour away most of the fat from the skillet, then add the chicken stock. Bring it to a boil and let it reduce for 2-3 minutes. Serve the meatballs with the pasta and spoon the pan juices over the top.