Name: Pork meatball pitas with miso and tahini yoghurt
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 500 g mince pork; 1/2 breadcrumbs white; 1 garlic cloves, minced; 1/2 tsp salt; black pepper freshly ground; lemon zest only; 1/2 tsp fennel seeds, toasted and crushed; 1/2 tsp dried oregano; 2 yoghurt Greek; 2 tahini; 1 tsp miso paste; 1 tsp lemon juice fresh; sea salt; freshly ground black pepper; 2-3 water; pita breads; tabbouleh salad; radishes optional; fresh mint

Recipe Disclaimer

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Ingredients (19)

500 g	mince — pork
1/2	breadcrumbs — white
1	garlic — cloves, minced
1/2 tsp	salt
	black pepper — freshly ground
	lemon — zest only
1/2 tsp	fennel — seeds, toasted and crushed
1/2 tsp	dried oregano

Miso and tahini yoghurt:

2	yoghurt — Greek
2	tahini
1 tsp	miso paste
1 tsp	lemon juice — fresh
	sea salt
	freshly ground black pepper
2-3	water

TO SERVE:

	pita breads
	tabbouleh salad
	radishes — optional
	fresh mint

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Method:

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.