Grilled Dilled Pork Keftedes
with Olive-Tomato Salad & Tzatziki
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
When in Greece, you must have tzatziki for dipping. Have a go at it with pork meatballs, dolled up with freshly chopped dill and garlicky seasonings. Once grilled, they’ll roll onto the table alongside a lofty lettuce salad with chopped tomato and olives.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Tomato
- 14g Dill
- 1 Head of curly leaf lettuce
- 30g Olives
- 30ml Apple cider vinegar
- 60g Garlic-cucumber yogurt (tzatziki)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Sulphites
You will need:
Oil
Salt & pepper (S&P)
Whisk
BBQ (or pan)
Total Fat
36 g
Saturated Fat
8 g
Sodium
950 mg
Total Carb
17 g
Sugars
8 g
Protein
30 g
Fibre
5 g
Preparation
Prepare the keftedes
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Pick the dill fronds off the stems; roughly chop the fronds.
- In a large bowl, combine the pork, ½ the dill, all but a pinch of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Grill the keftedes
- Add the keftedes* to the BBQ (or pan) and grill, turning occasionally, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, medium-dice the tomato.
- Separate the lettuce leaves; tear the leaves.
- Halve the olives crosswise.
Make the salad
- In a second large bowl, whisk the vinegar, 2 tbsp oil (double for 4 portions), the remaining dill and spices, and S&P.
- Add the lettuce, tomato and olives; toss well.
Plate your dish
- Divide the tzatziki between your plates and spread out in a circular motion.
- Top with the salad and keftedes. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
