Juicy Pork Meatballs with Dill Yogurt Sauce
Juicy Coleman All Natural Meats Heritage Duroc pork meatballs pan-seared and served with a cool, creamy fresh dill yogurt sauce — alongside buttery mashed potatoes and a quick beet slaw. Comforting, fresh, and on the table in under 30 minutes.
Equipment
- 1 Large Bowl
- 1 Large skillet
- 1 Wooden Spoon
Ingredients
- 1 lb Coleman All natural Meats Heritage Duroc Ground Pork
- 3 cloves Garlic
- 2 tablespoon Fresh Dill, chopped
- 1 teaspoon Dijon mustard
- 1 large egg
- ⅓ cup Bread Crumbs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon Olive Oil
- ½ cup Greek Yogurt
- 2 tablespoon Fresh Dill
- 1 Lemon, juiced
- 1 clove Garlic
- 2 lbs Yukon Gold Potatoes
- 4 tablespoon Butter
- 8 oz Pre-Cooked Beets
- 2 cups Slaw Mix
- 2 tablespoon Olive OIl
- 1 teaspoon Honey
Instructions
- 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.