|500 g||mince — pork|
|1/2||breadcrumbs — white|
|1||garlic — cloves, minced|
|black pepper — freshly ground|
|lemon — zest only|
|1/2 tsp||fennel — seeds, toasted and crushed|
|1/2 tsp||dried oregano|
|2||yoghurt — Greek|
|1 tsp||miso paste|
|1 tsp||lemon juice — fresh|
|freshly ground black pepper|
|radishes — optional|
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.