INDIA-INSPIRED MEATBALLS WITH PINE NUTS, RAISINS, AND FETA WITH HERBY YOGURT LEMON SAUCE

Ingredients

The Meatballs:

2 slices white or brioche bread

½ cup milk

2 eggs

1 teaspoon Dijon mustard

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Superbly Herby Spice Blend

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 teaspoon turmeric

1 teaspoon paprika

1 small onion, finely chopped

4 large garlic cloves, chopped

1 cup baby spinach, packed and chopped

1 pound ground pork

1 pound ground veal

½ cup panko breadcrumbs

½ cup golden raisins

½ cup pine nuts

8 ounces feta cheese, crumbled

3 tablespoons olive oil

 

The Yogurt sauce:

1 teaspoon turmeric

1 teaspoon Dish off the Block Superbly Herby Spice Blend

1 cup yogurt

½ teaspoon salt

2 tablespoons fresh squeezed lemon juice

 

Instructions

Tear the bread into small pieces and place it in the bottom of a large bowl.  Pour the milk over the bread and let it soak for 10 minutes.  Add the eggs, Dijon, salt, pepper, Superbly Herby, Ciao Bella, turmeric, paprika, onions, garlic, and spinach to the bowl.  Mix with a fork until everything is well combined.

Break the pork and veal into pieces and add them to bowl along with the panko breadcrumbs, raisins, and pine nuts.  Massage the mixture together with your hands until everything is well incorporated.  Add the feta cheese and mix until just combined taking care to leave most of the feta in small visible chunks (do not overmix).

Heat the olive oil in a large deep skillet over medium heat.

Form the meat mixture into balls about the size of a golf ball and add them to the hot skillet (this recipe makes about 30 meatballs).  Brown them on all sides and then reduce the heat to low and cover the skillet.  Cook them for another 4-5 minutes until they are cooked through (about 155-160 degrees).  It’s easiest to cut one in half and, if they are no longer pink, they are good to go!

Remove the meatballs to a serving platter. To make the sauce, add the turmeric and Superbly Herby to the pan drippings from the meatballs and cook for 1 minute, stirring, allowing the spices to ‘bloom’.  Add the yogurt, salt, and lemon juice to the pan.  Whisk until a smooth yellow sauce forms.

Serve the meatballs on a platter as an appetizer with the sauce on the side for dipping or serve the meatballs as an entree over rice drizzled with the yummy sauce.  Garnish with chopped parsley.

You May Also Like...

941349C2-D335-4011-96F4-50040B7E84C7_1_201_a

GRILLED HERBY VEAL CHOPS

A4FB1645-AF0D-4983-81AE-DC3002271D46_1_201_a

SMOKED SALMON BRUNCH CREPES

IMG_7650

ANGLE HAIR WITH BURSTING CHERRY TOMATO AND HERBY CHEESE SAUCE

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00