Pork meatball pitas with miso and tahini yoghurt

Recipe from: 30 August 2016
Pork meatball pitas with miso and tahini yoghurt,

Ingredients 22
Servings 1
Minutes 20 min

Ingredients

Serving Change
  • 500
    g
    free-range pork mince
  • 1/2
    c
    fresh white bread crumbs
  • 1
    cloves
    garlic, minced
  • 1/2
    tsp
    salt
  • freshly ground black pepper
  • zest of one small lemon
  • 1/2
    tsp
    fennel seeds, toasted and crushed
  • 1/2
    tsp
    dried oregano
  • 1
    Tbs
    olive oil
  • Miso and tahini yoghurt:
  • 2
    Tbs
    Greek yoghurt
  • 2
    Tbs
    tahini
  • 1
    tsp
    miso paste
  • 1
    tsp
    fresh lemon juice
  • pinch
    sea salt
  • pinch
    black pepper
  • 2-3
    Tbs
    water, to thin the sauce out
  • To serve:
  • pita breads
  • tabbouleh salad
  • radishes (optional)
  • mint
 

Method

20 min
 
Place all the ingredients for the meatballs in a bowl and combine.

Measure out heaped teaspoon amounts of the meat mixture and roll into balls.

Heat a tablespoon of olive oil in a non-stick pan and cook the meatballs until browned on all sides and cooked through.

For the miso yoghurt, combine all the ingredients in a bowl and whisk until smooth.

Brush the pita breads with olive oil and heat in a griddle pan.

Dollop a heaped tablespoon of miso and tahini yoghurt on each pita base. Top with tabbouleh, pork meatballs and radish wafers. Finish with fresh mint and serve immediately.

Reprinted with the permission of Bibbyskitchen@36. To see more click here.


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Read more on: yoghurt  |  recipe  |  meatballs  |  food24  |  pork
 

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