Lemon Polpettini

Directions

1. 1
   Spread flour on large baking sheet.
2. 2
   Combine breadcrumbs, pork, lemon zest, lemon juice, parsley, thyme, Parmesan, and anchovy in large bowl.
3. 3
   Add a large pinch each of salt and pepper and mix ingredients gently but thoroughly by hand, being careful not to compact the mixture too much.
4. 4
   Shape into 18-20 balls, about a heaped tablespoon each, and put on floured baking sheet.
5. 5
   Heat olive oil and butter over medium heat until butter melts and foam subsides.
6. 6
   Roll enough meatballs to fit comfortably in skillet in flour until lightly coated.
7. 7
   Cook until golden brown on all sides, in batches if necessary, 10-12 minutes per batch.
8. 8
   Avoid moving unless necessary to promote caramelization.
9. 9
   Pour off most of fat from skillet and add chicken stock.
10. 10
    Bring to a boil and reduce for 2-3 minutes.
11. 11
    Serve with pasta and juices from pan.