Pork and turkey meatballs.

I can't resist a bargain in my supermarket so just had to buy the pork and the turkey mince which was heavily reduced. What follows is an adaption of an Italian recipe. As advised, I tasted the first lot cooked to check the seasoning. What a mistake. I couldn't stop. These are simply delicious. The recipe  makes about fifty.

Pork and Turkey Polpttini

                                                         2 cups fresh bread crumbs

                                                         1 cup milk

                                                         500g turkey mince

                                                         500g pork mince

                                                         1 cup freshly grated parmesan cheese

                                                         Grated rind and juice of 1 lemon

                                                         1/2 cup chopped parsly

                                                         1 egg

                                                         1 1/2 teaspoons lemon pepper

                                                         Plain flour for coating

                                                         Bran or canola oil for frying

                                                        

                                                       Soak the breadcrumbs in the milk

                                                       and leave for 5 minutes. Add the

                                                       minces, parmesan, parsley, egg,

                                                       lemon juice and rind and lemon pepper.

                                                       Mix together well. Roll teaspoons of the

                                                       mix in flour and fry gently in a non-stick

                                                       frypan, in batches.

                                                      

                                                      These can be served warm as a nibbles or

                                                       in a rich tomato sauce over pasta.