This Greek inspired recipe for spicy pork meatballs with tzatziki is a lovely dish for a bright, sunny Spring or Summer’s day.
The recipe is from Olive magazine online, which is one of my go to places for inspiration and online recipes I can trust.
One of the things I like about sites like Olive magazine online is the search functionality, which enables you to search by type of dish but, more importantly, ingredient. So, if you’ve got an ingredient that needs using up, a site like this is a good place to start looking for inspiration…as well as asking me in my Facebook group, of course!
It’s a simple yet tasty recipe with not a lot of faffing. It works really well as it is but here are my suggestions for adaptations you could make.
- If you don’t like greens, or like me couldn’t get any, you could use a spring/pointed/January King/hispi cabbage instead.
- I didn’t have dill so used a pinch of dried tarragon instead in the meatballs. Dried or fresh mint would work also.
- And in place of dill in the tzatziki, I used fresh mint. A little dried mint or some parsley would go well too.
- The recipe suggests you grate the red onion, but it would be quicker and easier to blitz the onion in a small food processor, if you have one, especially if your grater is as blunt as mine!
- The most involved task is making the meatballs but that could be done in advance if necessary and the meatballs left in the fridge until you’re ready to cook.
- The meatballs are pan-fried but baking them might make life a little easier for you.
- The meatballs use pork mince but I’ve also made these with turkey mince and found them equally good.