Pork Meatball Pitas with Tahini Yoghurt recipe

Recipe for Pork Meatball Pitas, topped with miso and tahini yoghurt

500g free-range pork mince
½ cup fresh white breadcrumbs
1 garlic clove, minced
½ teaspoon salt
freshly ground black pepper
zest of 1 small lemon
½ teaspoon fennel seeds, toasted and crushed
½ teaspoon dried oregano
1 tablespoon olive oil

Miso and tahini yoghurt:
2 heaping tablespoons Greek yoghurt
2 tablespoons tahini
1 teaspoon miso paste
1 teaspoon fresh lemon juice
pinch of sea salt and black pepper
2-3 tablespoons water to thin the sauce out

To serve:
Pita breads
Tabbouleh salad
Radishes (optional)

How to
Place all the ingredients for the meatballs in a bowl and combine.

Measure out heaped teaspoon amounts of the meat mixture and roll into balls.

Heat a tablespoon of olive oil in a non-stick pan and cook the meatballs until browned on all sides and cooked through.

For the miso yoghurt, combine all the ingredients in a bowl and whisk until smooth.

Brush the pita breads with olive oil and heat in a griddle pan.

Dollop a heaped tablespoon of miso and tahini yoghurt on each pita base. Top with tabbouleh, pork meatballs and radish wafers. Finish with fresh mint and serve immediately.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email diannebibby@gmail.com.

Recipe ID 32726

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