- 2 tablespoons, plus 1 cup Panko bread crumbs
- 3 tablespoons milk- I used skim milk
- 1 pound ground pork-for a leaner version use ground turkey or chicken
- 1/2 teaspoon chopped fresh thyme
- 2 teaspoons zest from 1 lemon
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped parsley
- 1/2 cup flour
- 1 egg, beaten with 1/3 cup of milk
- vegetable, canola, or peanut oil- 1/2 inch of oil in the bottom of your high sided saute pan or heavy bottomed pot.
- 2 cups sliced mushrooms
- 1/2 cup finely diced onions
- 2 tablespoons butter or grapeseed oil
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 1/2 cup cream- use fat free evaporated milk or fat free creamer for a much lower fat version
- 1/3 cup chopped fresh dill
- Salt and pepper to taste
1. In a large bowl, combine 2 tablespoons of Panko with the milk and set aside to soak for 2 to 3 minutes. Add the ground pork, thyme, lemon zest, 1 teaspoon kosher salt, pepper, and parsley and gently mix until thoroughly incorporated.
2. Working with wet hands, use a tablespoon measure to scoop out meat mixture and roll between your palms to form a meatball about an inch in diameter. Transfer to rimmed baking sheet or large plate and repeat until all the mixture is used.
3. Place the flour, egg/milk mixture, and remaining cup of Panko into three separate medium bowls or shallow dishes. Dredge each meatball in the flour, then in the egg mixture, and finally in the panko. Replace the breaded meatballs on the rimmed baking sheet or plate.
4. Heat the oil(1/2 inch in depth) in your high sided saute pan or heavy bottomed pot, until it reaches 350°F on a thermometer or pankocrumbs sizzle when you throw a few in the oil. Adjust heat to maintain temperature. Working in batches, fry the meatballs, turning frequently, until golden brown and crisp, 3 to 4 minutes total. Transfer the meatballs to a large platter lined with paper towels and season with salt. Serve the meatballs with lemon wedges, or with grainy stone-ground mustard if serving as an appetizer.
5. If serving as a main course dish: For the mushroom sauce, add the mushrooms and onions to a medium sized saute pan heated to a medium high heat, with 1 tablespoon of grapeseed oil(add oil before you add the mushrooms and onions). Cook for about 5 minutes until the mushrooms and onions are starting to brown. Turn heat down to medium. Now add 1 more tablespoon of grapeseed oil or butter and let melt. Add 1 tablespoon of flour, mix in well with the mushrooms and onions. Now whisk in the chicken broth, bring up to a simmer, add cream-fat free or regular version- bring up to a simmer and let cook until the sauce has thickened. Now add fresh dill and salt and pepper to taste. Serve with pasta or potatoes, whatever you prefer. I have been using only wholewheat pasta recently, it’s better for my gallbladder situation(which should be solved in the coming month hopefully).