You'll have a hard time not making these pork meatballs every week! This simple recipe will delight your tastebuds with a Med Melody.
I make this recipe whenever I'm craving something fresh and filling. Though I do have a little bit of an issue with just putting this yogurt sauce on everything, so make extra if you're like me!
The Med Greek Pork Meatballs with Yogurt Sauce
For the Meatballs:
1 lb ground pork
2 cloves fresh garlic
1 tbsp Pamela's Apothecary The Med spice blend
2 spoonfulls panko
Salt and pepper to taste
For the Yogurt Sauce:
7 oz Greek Yogurt (I get one single serve container)
.75 oz fresh dill (one whole plastic pack)
1 clove fresh garlic
sugar to taste
salt to taste
Start with the meatballs. Preheat oven to 425 degrees f.
Peel and finely chop the garlic.
In a medium bowl, combine pork, garlic, The Med blend, panko, salt, and pepper.
Lightly oil a baking sheet. Form 10 1.5 inch meatballs and place onto baking sheet.
Bake until slightly browned and cooked through, about 15 minutes.
While the meatballs are baking, start on the yogurt sauce.
If the dill you have has long stems, cut these off and discard. Otherwise, bunch up the dill and roughly chop the herb.
Peel and finely chop or grate the garlic.
In a small bowl, combine yogurt, dill, garlic, the juice of half a lemon, and sugar and salt to taste.
Add water 1 tsp at a time until you have a nice, drizzling consistancy.
Plate up the meatballs and drizzle the sauce on top.
Serve alongside couscous or quinoa, and a fresh cucumber and tomato salad for a complete meal. This is great as leftovers as well! If you put the yogurt sauce into the fridge it may thicken back up. Just add water again until it is the consistancy you like.
Make this recipe yourself and grab The Med here: