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.
