{"id":1108,"date":"2020-08-03T10:43:40","date_gmt":"2020-08-03T15:43:40","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=1108"},"modified":"2020-08-03T10:43:41","modified_gmt":"2020-08-03T15:43:41","slug":"pork-schnitzel-meatballs","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=1108","title":{"rendered":"Pork Schnitzel Meatballs"},"content":{"rendered":"\n

Photo: Miso Chicken Meatballs (left) and Pork Schnitzel Meatballs (right)<\/span><\/em><\/p>\n\n\n\n

2 Tbsp Panko breadcrumbs
3 Tbsp milk
1 lb ground pork
1\/2 tsp (heaping) fresh thyme, chopped
2 tsp lemon zest (or all the zest from 1 lemon)
\u00bd tsp Kosher salt
1\/2 tsp black pepper, freshly ground
1 Tbsp fresh Italian parsley, chopped<\/p>\n\n\n\n

Heat oven to 425 degrees, line baking pan with a silicone mat. <\/p>\n\n\n\n

In a large bowl, add the panko and milk, and allow to sit for a minute to hydrate the panko. Then add the thyme, lemon zest, parsley, salt and pepper, and mix well. <\/p>\n\n\n\n

Add the pork and gently mix with hands until just incorporated throughout. Use a small disher (ice cream scoop) to get golf-ball sized meatballs. Place the scoops on the silicone mat until finished – it will all fit on one pan. Roll the meat gently to form balls. <\/p>\n\n\n\n

Bake until cooked through, about 10 minutes. Serve warm, with a squeeze of lemon. If you wanted to get fancy, you could even top them with toasted panko for a little crunch.<\/p>\n\n\n\n

This was adapted from SeriousEats.com<\/a>; that recipe called for breading and frying the meatballs for a more authentic schnitzel experience. I opted to skip that based on my target audience, but I can’t think of any way that it wouldn’t be delicious. So have at it, if you’d like.<\/em><\/p>\n

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