Pork meatball pitas with miso and tahini yoghurt

Bibby's Kitchen
4 servings Prep: 20 mins, Cooking: 30 mins
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Lively, Greek-inspired food.

By Food24 August 30 2016
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Ingredients (19)

500 g pork mince
1/2 cup breadcrumbs — white
1 garlic clove — minced
1/2 tsp salt
black pepper — freshly ground
1 lemon — zest only
1/2 tsp fennel seeds — toasted and crushed
1/2 tsp dried oregano
Miso and tahini yoghurt:
2 tbsp Greek yoghurt
2 tbsp tahini
1 tsp miso paste
1 tsp lemon juice
sea salt
freshly ground black pepper
2-3 tbsp water
pita breads
tabbouleh salad
radishes — optional
fresh mint
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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.


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