If you're looking for a weeknight dinner that feels special without the effort, this is it. These pan-seared pork meatballs are loaded with fresh dill, shallot, and garlic, and finished with a cool, creamy yogurt dill sauce that makes the whole plate sing. Served over buttery mashed potatoes with a quick beet slaw on the side, this is the kind of meal that feels comforting and fresh at the same time, and the best part? It's on the table in under 30 minutes. I made this with Coleman All Natural Meats Heritage Duroc ground pork, and the quality of the meat genuinely makes a difference here. It's humanely raised, no antibiotics ever, and fed an all-vegetarian diet, you can taste it in every bite!
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Ingredients
This recipe comes together with simple, real ingredients you can find at your local grocery store. I picked up the Coleman All Natural Meats Heritage Duroc ground pork at Woodman's (in Milwaukee, WI) and built the rest of the meal around it.
For the meatballs:
- Coleman All Natural Meats Heritage Duroc ground pork
- Garlic cloves, minced
- Shallot, finely minced
- Fresh dill, chopped
- Fresh flat-leaf parsley, chopped
- Dijon mustard
- Large egg
- Breadcrumbs
- Kosher salt and black pepper
- Olive oil (for searing)
For the fresh dill yogurt sauce:
- Full-fat Greek yogurt
- Fresh dill, chopped
- Lemon, juiced
- Garlic clove, minced
- Kosher salt
For the mashed potatoes:
- Yukon Gold potatoes, peeled and cubed
- Butter
- Whole milk or heavy cream, warmed
- Kosher salt and black pepper
For the quick beet slaw:
- Pre-cooked beets (I use Love Beets; weeknight shortcut that doesn't sacrifice flavor)
- Green cabbage, thinly shredded
- Olive oil
- Apple cider vinegar
- Honey
- Kosher salt
See the recipe card below for exact quantities.
Instructions
Step 1: Start the potatoes. Place your cubed Yukon Gold potatoes in a large pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 15-18 minutes. Drain well and set aside.
Step 2: Make the beet slaw. While the potatoes cook, toss the beets and shredded cabbage together in a medium bowl. In a small bowl whisk together olive oil, apple cider vinegar, honey, and salt. Pour over the beet mixture and toss to coat. Set aside - it gets better as it sits.
Step 3: Mix and form the meatballs. In a large bowl, gently combine the ground pork, garlic, shallot, fresh dill, parsley, Dijon mustard, egg, breadcrumbs, salt, and pepper. Mix until just combined - do not overwork the meat or the meatballs will be tough. Roll into balls about 1.5 inches in diameter (you should get about 18-20 meatballs).
Step 4: Make the dill yogurt sauce. Whisk together Greek yogurt, fresh dill, lemon juice, garlic, and salt in a small bowl. Taste and adjust seasoning. Refrigerate until ready to serve - it's even better cold against the warm meatballs.
Step 5: Sear the meatballs. Heat olive oil in a large skillet over medium-high heat. Working in two batches, sear the meatballs 2-3 minutes per side until deep golden brown on all sides and cooked through (internal temp 160°F). Don't overcrowd the pan - two batches gives you that beautiful crust.
Step 6: Mash the potatoes. Mash the drained potatoes with butter and warmed milk or cream until smooth and creamy. Season generously with salt and black pepper.
Step 7: Build the plate. Spoon mashed potatoes into a bowl. Nestle the seared meatballs on top and finish with a generous dollop of the cold dill yogurt sauce. Add the beet slaw on the side and garnish with extra fresh dill. Serve immediately.
Substitutions
- Ground pork - Ground turkey or ground chicken will work here, though the flavor won't be quite as rich. Stick with Coleman All Natural Meats ground pork for best results.
- Greek yogurt - Sour cream works as a 1:1 swap in the sauce if that's what you have on hand.
- Fresh dill - Dried dill can be used in a pinch - use about one-third the amount called for. Fresh is strongly preferred here since the sauce is dill-forward.
- Breadcrumbs - Panko works great and gives the meatballs a slightly lighter texture. Gluten-free breadcrumbs also work well.
- Yukon Gold potatoes - Russet potatoes are a fine substitute. Yukon Golds give you the creamiest, butteriest mash.
- Pre-cooked beets - If you have time, you can roast your own beets. But pre-cooked beets (like Love Beets) are a brilliant weeknight shortcut that cuts 45+ minutes of roasting time with zero compromise on flavor.
Variations
- Serve as a platter - Skip the bowls and go mezze-style. Spoon the dill yogurt sauce onto a large board, nestle the warm meatballs on top, and pile the beet slaw alongside. Great for summer entertaining.
- Swap the sides - Orzo or egg noodles are a great alternative to mashed potatoes if you want something a little lighter. The sauce pools beautifully around both.
- Add heat - A pinch of red pepper flakes in the meatball mix adds a subtle kick without overpowering the dill.
- Make it a bowl - Serve over a bed of arugula or mixed greens instead of mashed potatoes for a lighter summer version. Go pita - Stuff the meatballs and sauce into warm pita with the beet slaw for a fun handheld twist.
Equipment
- Large skillet - A wide, heavy-bottomed skillet is key for getting a proper sear without overcrowding. I use my HexClad pan and it's perfect for this - great heat retention and nothing sticks.
- Large pot - For boiling the potatoes.
- Mixing bowls - One large for the meatball mix, one medium for the slaw, one small for the sauce.
- Potato masher - Or a hand mixer if you like your mash extra smooth.
- Meat thermometer - Helpful for checking that your meatballs hit 160°F internal temp.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Juicy Pork Meatballs with Dill Yogurt Sauce
Ingredients
Equipment
Method
- Start the potatoes: Place 2 pounds Yukon Gold potatoes, peeled and cubed in a large pot and cover with cold salted water. Bring to a boil and cook until fork tender, about 15-18 minutes. Drain well and set aside.
- Make the beet slaw: While the potatoes cook, toss 8 ounces pre-cooked beets (such as Love Beets), cut into matchsticks and 1.5 cups green cabbage, thinly shredded in a medium bowl. Whisk together 2 tablespoons olive oil for slaw, 1 tablespoons apple cider vinegar, 1 teaspoon honey, and ⅓ teaspoon kosher salt for slaw in a small bowl. Pour over the beet mixture and toss to coat. Set aside.
- Make the dill yogurt sauce: In a small bowl whisk together 0.5 cups full-fat Greek yogurt, 2 tablespoons fresh dill, chopped, 1 lemon, juiced, 1 garlic clove, minced, and 0.3 teaspoons kosher salt for sauce until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.
- Mix and form the meatballs: In a large bowl gently combine 1 pounds Coleman All Natural Meats Heritage Duroc ground pork, 3 garlic cloves, minced, 1 shallot, finely minced, 2 tablespoons fresh dill, chopped, 2 tablespoons fresh flat-leaf parsley, chopped, 1 teaspoons Dijon mustard, 1 large egg, 0.3 cups breadcrumbs, 1 teaspoons kosher salt, and 0.5 teaspoons black pepper. Mix until just combined - do not overwork. Roll into 1.5-inch balls (about 18-20 meatballs).
- Sear the meatballs: Heat 2 tablespoons olive oil for searing in a large skillet over medium-high heat. Working in two batches, sear the meatballs 2-6 minutes per side until deep golden brown and cooked through (internal temp 160°F). Transfer to a plate.
- Mash the potatoes: Mash the drained potatoes with 4 tablespoons butter and 0.5 cups whole milk or heavy cream, warmed until smooth and creamy. Season with 0.5 teaspoons kosher salt for the mash and black pepper to taste.
- Build the plate and serve: Spoon mashed potatoes into bowls. Nestle the seared meatballs on top and finish with a generous dollop of the cold dill yogurt sauce. Add beet slaw on the side and garnish with 1 tablespoons fresh dill for garnish. Serve immediately.
