Pork polpette al latte

Pork polpette al latte. Photograph: Harry Weir
Serves: 0


  • 500g pork mince
  • 100g breadcrumbs
  • Zest of half a lemon
  • 2 cloves of garlic, peeled and grated
  • A third of a fresh nutmeg, grated
  • 100g Parmesan, grated
  • 8 sage leaves, chopped
  • 2 eggs, beaten
  • Salt
  • Black pepper
  • 2tbsp extra-virgin olive oil, plus more for drizzling
  • 300ml milk

1 Set the oven to 185 degrees.

2 Put the pork, breadcrumbs, lemon, garlic, nutmeg, Parmesan and sage into a bowl. Add the egg, season, then scrunch everything together with clean hands. Form into eight even balls.

3 Oil the base of a casserole dish, then place the meatballs in the dish.

4 Drizzle a little more oil over the top, then pour the milk around the meatballs.

5 Bake for 30 minutes, until golden and crusty.

6 You could serve these with your favourite pasta and plenty of Parmesan, or just with some crusty bread.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford