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
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.