Scandi Pork Meatballs

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs zucchini
• 1pcs Lebanese cucumber
• 2clov garlic
• 1bunch dill
• 300g lean pork mince
• 5g cumin and coriander spice blend
• 15ml olive oil
• 15ml white vinegar
• 3ml sugar
• 23ml mayonnaise

Method

1. Step 1 — Bake potato
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm chunks. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake the potato for 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, cut the zucchini into 2cm-thick batons. Thinly slice the cucumber. Crush or finely chop 2 garlic cloves. Reserve half the dill sprigs, then finely chop the remaining dill, discarding the stems. Add the zucchini to the tray with the potato and bake for a further 15 mins.
3. Step 3 — Make dill cucumbers
   While the veggies are baking, combine 3 tsp white vinegar, ½ tsp sugar and a pinch of salt in a large bowl. Add the cucumber and reserved dill sprigs and toss to combine. Set aside to pickle, tossing occasionally, until needed.
4. Step 4 — Roll and bake meatballs
   Put the pork mince, garlic, chopped dill and 2 tsp cumin and coriander spice blend in a bowl and season with salt and pepper (see Make it yours). Using damp hands, combine well, then shape into walnut-sized balls. Add the meatballs to the tray with the veggies and drizzle with 2 tsp olive oil. Bake for 10-15 mins until the veggies are tender and meatballs are cooked.
5. Step 5 — Serve up
   Meanwhile, put 1½ tbs mayonnaise and 2 tsp water in a bowl, season with salt and pepper and stir to combine. Drain the cucumber mixture, discarding the pickling liquid. Drizzle the mayo mixture over the tray bake, scatter over the dill cucumbers and enjoy!
6. Step 6 — Make it yours
   For meatballs with a lighter texture, add ¼ cup dry breadcrumbs and half a beaten egg to the mince mixture and combine well before rolling into meatballs.

Allergens

Eier