Sunday, October 4, 2009

Italian-inspired Meatballs with Fresh Thyme

In addition to the tulips, E also brought back this pot of thyme from the nursery to add to our burgeoning herb garden. The thyme has a subtle lemony fragrance. I promptly used it in making these easy and tasty Italian-inspired meatballs for lunch. Mmm. There's nothing like fresh herbs.

Italian Inspired Meatballs (serves 3 to 4, makes about 16)

Chopped fresh thyme, 2 teaspoons
Chopped fresh rosemary, 1 teaspoon
Chopped fresh sweet basil, 2 teaspoons
Coarsely ground black pepper, 1 teaspoon
Salt, 1/2 teaspoon
200 g of minced pork (preferably a fattier mince, but add more oil if you only have lean mince. Alternatively, use a mix of beef and pork mince in a 2:1 proportion)
2 teaspoons of extra virgin olive oil
1 egg

Mix all the ingredients together and shape roughly into spherical balls, but not overly compressed (or the meatballs will taste tough and dry). Shallow fry in a non-stick pan with olive oil, until brown on both sides. Serve with pasta, topped with tomato sauce.

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