You can use any combination of soft herbs you like in this recipe, and choose hot or mild pickled peppers depending on your heat tolerance. Alternatively, replace the pickled peppers with cornichons.
Preheat air fryer to 200°C. Shape pork mixture into 12 meatballs (not 20) and cook in the air fryer basket for 10min, or until golden and cooked through. Complete recipe to serve.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Cal/Serv:
651
Ingredients
For the meatballs
500g
pork mince
100g
fresh breadcrumbs
1
onion, coarsely grated
75g
pickled peppers, trimmed and finely chopped, we used Melis Pickled Peppers, see intro
Small handful dill, roughly chopped
1
medium egg
2tsp.
vegetable oil
For the yogurt dressing
100g
Greek-style yogurt
Small handful dill, see intro
Small handful chives
1Tbsp.
pickled pepper liquid
150g
feta
For the zesty rice
150g
baby spinach
Finely grated zest and juice 1 lemon
2
x 250g pouches microwave basmati rice
Directions
Step 1For the meatballs, in a large bowl mix all the ingredients, except for
the oil, with plenty of seasoning.
Divide into 20 and roll each portion
into a ball. Arrange on a plate, cover and chill for 30min, to firm up.
Step 2Heat the oil in a large, non-stick
frying pan over medium-high heat
and cook the meatballs for 15min,
turning regularly, or until golden
and cooked through.
Step 3Meanwhile, make the yogurt dressing.
In a high-speed blender, or the small
bowl of a food processor, whizz all the
ingredients with some freshly ground
black pepper until smooth.
Step 4For the zesty rice, in a large serving
bowl mix the spinach, lemon zest and
juice, and some seasoning. Reheat the
rice according to the pack instructions,
then empty into the spinach bowl.
Leave for 1min, to wilt the spinach,
then mix to combine.
Step 5Divide the rice between 4 plates
and top with the meatballs and
dressing. Serve
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