Meatballs with anchovies
Juicy oven-baked pork patties flavoured with lemon, Parmesan, herbs and anchovies, finished with crisp tops and served with savoury stock.
Updated : 05 February, 2026
Easy
About 20 min.
Ingredients
500 grams
Pork mince
handful
Breadcrumbs
1
Lemon
small handful
Parmesan
handful
Parsley
small handful
Thyme
8
Anchovy
to taste
Salt
to taste
Ground black pepper
as needed
Olive oil
as needed
Broth
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Place the pork mince and breadcrumbs in a mixing bowl and add the lemon zest and Parmesan. Stir in the herbs and chopped anchovies, seasoning lightly with salt and more generously with freshly ground black pepper.
Step 3
Mix everything together thoroughly using your hands, then shape the mixture into 6-8 large patties.
Step 4
Heat the oil in a large frying pan over a medium–high heat. Fry the patties until well browned on both sides. Transfer them to a shallow ovenproof dish and pour in enough stock to come halfway up the sides of the patties.
Step 5
Place the dish in the oven and cook for 20 minutes. The patties should develop crisp tops while remaining moist and tender underneath.
Step 6
Serve the pork patties in shallow bowls alongside steamed Swiss chard, spooning over a little of the stock they were cooked in.
Author note
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