Recipe

Pork Keftedes

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Pork Keftedes

Dill infused pork meatballs served with yoghurt & dill coated rosmarino pasta & a fresh cucumber salad.




Ingredients to serve 2

  • ½ x lemon – zest & juice
  • ½ x red onion – peel, chop ½ finely, slice ½ thinly
  • 100g x cucumber – trim ends & dice (1cm)
  • 150g x cherry tomatoes – cut into quarters
  • 60ml x rosmarino
  • ½ clove x yoghurt
  • 5g x garlic – peel, grate finely & chop
  • 300g x dill – chop leaves finely
  • pork mince
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1 x lemon – zest & juice
  • 1 x red onion – peel, chop ½ finely, slice ½ thinly
  • 200g x cucumber – trim ends & dice (1cm)
  • 300g x cherry tomatoes – cut into quarters
  • 120ml x rosmarino
  • 1 clove x yoghurt
  • 10g x garlic – peel, grate finely & chop
  • 600g x dill – chop leaves finely
  • pork mince
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in 1 cm cubes.

Step 3

Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.

Step 4

Yoghurt dill dressing: Mix together the yoghurt, garlic (as much or as little as you like), lemon juice (1 tbsp for 4; ½ tbsp for 2) and HALF the dill. Season with salt and pepper.

Step 5

Cucumber salad: Mix together the SLICED red onion, cucumber and cherry tomatoes. Season with salt and pepper and drizzle with olive oil and the rest of the lemon juice (as much or as little as you like).

Step 6

Rosmarino: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the rosmarino and cook for 8 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 7

Meatballs: Mix together the pork mince, the CHOPPED red onion, lemon zest and the REST of the dill. Season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 8-10 minutes, until lightly browned and cooked through. Move them around in the pan to make sure they brown evenly.

Step 8

Serve by mixing the yoghurt dill dressing through the rosmarino. Top with the meatballs and serve the cucumber salad on the side.