Pork Meatballs with Lemon Thyme Gravy

I just had to get the pig involved in my PIGskin Challenge, so this week I used pork and lemon sounded great! The original recipe can be found HERE. I did change it up a bit so I just typed my version below.

Thoughts:
These meatballs are wonderful! Are they football food? Well, I don't know your crowd... but I'm guessing that these would be better for a week day dinner instead of Sunday munchies. How to serve? May I suggest over spaghetti (add some frozen peas to the water the last couple minutes it cooks). Maybe stir in a tablespoon or so of butter to the warm sauce-Oh Momma!

Pork Meatballs
1 lb ground pork (with fat)
1/4 C fresh breadcrumbs
1/2 small onion, grated
1 egg
1/4 C Parmesan cheese
2 tsp dried sage, rub it between your fingers as you add it
1 tsp fresh thyme, chopped (approx 1/3 tsp dry)
1/8 tsp cayenne

1. Mix all, add some more breadcrumbs if too wet. This is a soft mix.
2. Using 1 Tblsp of mix, form meatballs, you'll get approx 30.
3. Brown all sides in olive oil, reduce heat add lid and slowly cook until no longer pink-approx 12-15 minutes.
4. Remove from pan.

Lemon Thyme Gravy
1 1/2 C chicken stock or 1 1/2 C water and 1 1/2 tsp Better Than Bouillon
Fresh ground pepper
Juice of 2 lemons
1 Tblsp fresh Thyme leaves
1 Tblsp cornstarch
Zest of one lemon (two lemons if you really like things lemony)
Thyme for garnish

1. Pour excess olive oil out of the pan.
2. Add stock or water/bouillon, deglaze pan. Add in some pepper and cook for about 15 minutes then add lemon juice and thyme. 
3. Mix a very small amount of water (maybe 1 Tblsp) with cornstarch, just enough to be able to pour the cornstarch into the pan. Cook till it thickens. 
4. Check for seasonings, if you used the stock it may need some salt.
5. Return meatballs to pan and add lemon zest. 
6. Heat through and serve.

Have a happy day:@)
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