Dinner recipe
Golden paprika pork meatballs with warm baby potatoes, cucumber, dill, mustard yoghurt, and lemon.
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Ingredients
large saucepan, large frying pan, large mixing bowl, colander, knife, chopping board
Method
Halve any large baby potatoes, thinly slice the cucumber, chop the fresh dill, grate the garlic, zest the lemon, and cut it into wedges.
Put the baby potatoes in a large saucepan, cover with cold water, add 0.25 teaspoon salt, and bring to the boil. Simmer for 12 to 15 minutes until a knife slides through easily, then drain and steam-dry for 3 minutes.
Mix the pork mince with the eggs, breadcrumbs, garlic, smoked paprika, dried oregano, 0.25 teaspoon salt, and black pepper. Shape into 20 small meatballs with damp hands.
Heat 2 tablespoons olive oil in a large frying pan over a medium heat. Brown the pork meatballs for 8 minutes, turning regularly, then cover and cook for 5 to 6 minutes more until golden, with no pink centre and a 75°C internal temperature.
Mix the Greek yoghurt, Dijon mustard, lemon zest, juice from half the lemon, remaining 0.25 teaspoon salt, and two-thirds of the dill in a large bowl. Toss through the warm potatoes and sliced cucumber until lightly coated.
Divide the warm dill potato salad between plates, add five paprika pork meatballs to each, and finish with the remaining dill and lemon wedges.
