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Herby pork meatballs with cucumber salad

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Dairy-free Pregnancy-friendly

These speedy pork meatballs are rolled in a herby breadcrumb coating and served with a sweet, sharp cucumber salad. A superb summer supper.

By Akis Petretzikis

From Ready Steady Cook

Ingredients

For the meatballs

500g/1lb 2oz pork mince
50g/1¾oz dried white breadcrumbs
1 large free-range egg, beaten
2 tbsp finely chopped fresh mint
½ tsp bicarbonate of soda
3 tbsp sunflower oil, for frying
salt and freshly ground black pepper

For the coating

20g/¾oz fresh parsley, leaves only
20g/¾oz fresh dill, fronds only
20g/¾oz fresh mint leaves, leaves only
1 small lemon, zest only
1 tbsp dried breadcrumbs
2 tbsp American mustard

For the cucumber salad

1 medium cucumber, peeled into wide ribbons and seeds removed
1 red chilli, finely chopped
1 tbsp white wine vinegar
1 tbsp caster sugar

Method

Put all the meatball ingredients except the oil into a bowl, season generously with salt and pepper and mix well with your hands until thoroughly combined. Roll the mixture into about 20 small balls.
Heat the oil in a large non-stick frying pan and fry the balls for 15–20 minutes, turning regularly until golden-brown and cooked through.
Meanewhile, put the herbs and breadcrumbs for the coating into a blender and blitz to a fairly fine crumb. Scatter over a small tray.
Make the cucumber salad by tossing all the ingredients together in a bowl. Set aside.
Put the mustard in a large bowl. When the meatballs are cooked, transfer to the bowl and roll around until they are sticky and lightly coated in the mustard. Roll one at a time in the herb crumb and serve warm with the cucumber salad.