Lemon Thyme Meatballs

I LOVE the citrus-y kick in these meatballs! Cuts through the heaviness of the pork. This wonderful recipe was adapted from the kitchn.

Unfortunately i seem to have misplaced my photos for this dish…


  • 3/4 lb ground pork
  • ~1/3 lb ground beef
  • 1 egg
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan or other hard, sharp cheese
  • ~1 tsp dry sage
  • ~1 tsp dried thyme
  • ~1/2 tsp parsley
  • 1/2 medium onion, minced
  • 1 small lemon
  • salt/pepper
  • 3/4 cup dry white wine
  • 1 cup chicken stock


  1. Preheat oven to 375F
  2. Saute onions in a pat of butter over high heat. Add salt, 2 pinches of sage, 1 tsp thyme, 1/2 tsp parsley. Saute until soft and translucent. Set aside to cool.
  3. In a large mixing bowl, mix meat, panko, cheese, ~1.5-2 tsp kosher salt, black pepper, zest of one small lemon, and 1 beaten egg. Mix with hands until just combined. Roll into ping pong ball sized meatballs.
  4. In a large pan (NOT non stick), heat a pat of ghee or oil (preferably not olive oil, it smokes too quickly and isn’t good for frying), and roll meatballs around pan until browned evenly on all sides. Finish meatballs in oven on a greased aluminum lined pan and bake ~ 20min or until cooked through.
  5. Deglaze pan with white wine and chicken stock. Add a pinch more thyme and sage. Let liquid reduce over high heat until only 1/2 of it is left.
  6. Remove meatballs from oven and pour sauce over and serve.

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