Again looking for idea recipes pork meatballs with mint and tzatziki that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious pork meatballs with mint and tzatziki should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of pork meatballs with mint and tzatziki, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare pork meatballs with mint and tzatziki delicious wherever you are, because as long as you know the trick, this dish is can be treat special

Ingredients and seasonings used for prepare

1. Prepare Meatballs
2. Use 1 orange bell pepper, roughly chopped
3. Prepare 1 carrot, roughly chopped
4. Prepare 2 celery sticks, roughly chopped
5. Prepare 1 medium onion, roughly chopped
6. Use 1 garlic clove
7. Prepare 450 g lean ground pork
8. Use 4 tbsp fresh mint, finely sliced (chiffonade)
9. Prepare 3/4 cup panko breadcrumbs
10. Prepare Tzatziki
11. Use 1 1/2 cup Greek yogurt
12. Prepare 1 medium long English cucumber, deseeded and chopped
13. Use 1 clove garlic, minced
14. Prepare Juice of 1 lemon
15. Prepare 2 tbsp 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. To a large mixing bowl add the beef, pork, egg, onion, garlic, mint, oregano, cumin, salt and pepper. Remove onto plate, cover to keep warm and repeat with remaining meatballs.

How to make 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!

The pan frying method is the traditional way and the meatballs are slightly juicier. 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. Finely chop the herbs, onion, and garlic.

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