Good afternoon, we are going to share those Again looking for a pork meatballs with mint and tzatziki recipe that is delicious How to preparing it is very not too difficult. Just need patience and persistence. So that pork meatballs with mint and tzatziki has aroma and taste that can to arouse appetite.

In order for the taste of pork meatballs with mint and tzatziki, you need to pay attention start from the type of ingredients, then selection of ingredients that are fresh to how to process and serve it. No need Confused if want to prepare pork meatballs with mint and tzatziki good as long as you know the trick and how to make this dish able become serving very special.

Ingredients and seasonings required in prepare

1. Prepare Meatballs
2. Use orange bell pepper, roughly chopped
3. Take carrot, roughly chopped
4. Use celery sticks, roughly chopped
5. Use medium onion, roughly chopped
6. Prepare garlic clove
7. Take lean ground pork
8. Use fresh mint, finely sliced (chiffonade)
9. Prepare panko breadcrumbs
10. Prepare Tzatziki
11. Use Greek yogurt
12. Prepare medium long English cucumber, deseeded and chopped
13. Prepare garlic, minced
14. Prepare Juice of 1 lemon
15. Prepare fresh mint, chopped

Serve with tzatziki for dunking, or anyway you enjoy meatballs. Tzatziki Using a box grater, grate the cucumber and place in a small strainer or on paper towels. Remove onto plate, cover to keep warm and repeat with remaining meatballs. The pan frying method is the traditional way and the meatballs are slightly juicier.

How to cook Pork meatballs with mint and tzatziki:

1. Put the bell pepper, carrot, celery, onion and garlic in a food processor. Add a few tbsp olive oil and pulse until the veg are evenly minced. Pour the contents into a medium pan on medium-high heat. Add a pinch of salt and a few grinds of black pepper and fry for 5 or 6 minutes, until the veg are no longer wet and are just starting to caramelize. Transfer the veg to a large mixing bowl to cool.
2. Add the pork, mint, and panko to the cooled veg. Add a few pinches of salt and several grinds of black pepper and knead with your hands to bring it all together. Don't overmix. If the mixture seems wet, add more panko a little at a time. The final mix should be moist but not so wet it sticks like glue to your fingers. Form meatballs a little larger than golf balls. You should be able to make about 12. Leave them uncovered in the fridge for 15 minutes.
3. Add a good splash of veg oil to a large nonstick pan on medium heat. Carefully lay in the meatballs. Let fry for 15 to 20 minutes, rotating often. To check doneness, insert a thermometer into the biggest meatball. It should read 160 F. Remove the meatballs to a paper-towel lined plate to drain.
4. In a bowl, mix together the tzatziki ingredients along with a good pinch of salt and several grinds of black pepper. Serve with the meatballs.
5. Done and ready to serve!

In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsley, mint, oregano, salt, pepper and milk. Mix until it is all incorporated. Add the olive oil to a medium sized skillet and turn to medium high heat. Roll the meatballs in the flour and place them in the pan. Place it in a colander, sprinkle with some salt and let it sit for half an hour.

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