Pork and Lemon Polpentine

1 pound ground pork
1/2 cup bread crumbs
1 lemon, zest and juice
1/4 cup parsley
1/2 teaspoon dried thyme
2 tablespoons parmesan, grated
2 tablespoons flour
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken stock
salt and pepper

1. Combine pork and bread crumbs in a large bowl. Add the lemon zest, lemon juice, parsley, thyme, parmesan, salt and pepper and mix well.
2. Make the meat mixture into approximately 18 individual balls. Press them slightly to flatten each end and lightly press into a small plate of flour.
3. Melt the butter with the olive oil in a large non-stick skillet over medium heat.
4. Fry the meatballs in batches small enough so that they do not touch, 4 minutes per side, until crisped, then reduce the heat to medium-low, cover and cook through to the center, about an additional 8 minutes.
5. Once all of the meatballs have been cooked, drain the fat from the pan and add the chicken stock, scraping up any bits that are stuck to the pan. Reduce the liquid for several minutes, then use this as a sauce for the meatballs.

Makes 18 meatballs