Top of page

Pork Meatballs & Whipped Feta

< Retour

Pork Meatballs & Whipped Feta

with Cherry Tomatoes and Chimichurri sauce

Informations supplémentaires
35 min. | 800 kcal | easy | Needs a blender | Printable version
1. Prepare Ingredients Turn oven on to 425°F and line a baking sheet with parchment paper. Pick and chop cilantro and parsley leaves. Peel garlic and shallot and trim ends. Chop garlic. Finely chop shallot. Cut tomatoes in half. Cut pita into wedges.
2. Prepare Chimichurri In a small bowl, combine shallot, cilantro, parsley, garlic, red wine vinegar, 2 tbsp. olive oil and spice blend.
3. Prepare + Cook Meatballs Drain pork. In a medium bowl, add pork, 1 tbsp. chimichurri and season well with salt and pepper. Using clean hands, mix well to combine all ingredients and form approximately 8-10, 1 inch round meatballs. Wash hands with hot soapy water. Transfer meatballs to baking sheet. Transfer to oven and set a timer for 12–15 minutes, or cook until meatballs reach an internal temperature of 160°F.
4. Prepare Whipped Feta In a second medium bowl using a mixer or hand blender, whip feta and yogurt together.
5. Heat Pita Heat a medium skillet over medium-high. Toast pita for 1–2 minutes on each side.
6. Finish + Serve Divide meatballs, whipped feta, chimichurri, pita and tomatoes between serving plates. Enjoy!
280gGround Pork
100gGreek Yogurt 2%
80gFeta Cheese
2unitGarlic Cloves
1unitShallot
250gCherry Tomatoes
1unitCilantro and Parsley
2unitPita Bread
1gSpice Blend
30mlRed Wine Vinegar
2gRed Pepper Flakes
What you need pan, pot, strainer
800 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 39g
13%
fat 52g
80%
cholesterol 130mg
43%
fiber 4g
16%
protein 43g
saturated 18g
90%
sodium 763mg
32%
sugar 8g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg