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Smoky Pork Meatballs with Pomegranate Yogurt Dip

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It just wouldn’t be a cocktail party or holiday gathering without some hors d’oeuvres on hand. For that, we’re pretty smitten with these easy-to-prep pork meatballs, served with a refreshing Pomegranate Yogurt Dip, which balances out the smoky flavour of the meat that comes from our Smoked Chorizo Rub. It’s a snack the whole party’s sure to enjoy, and promptly devour.

Nut-Free

What you'll need

  • 500g ground pork
  • 1 small finely chopped onion
  • ½ cup chopped parsley
  • ½ cup breadcrumbs
  • 1 egg
  • ½ tbsp Smoked Chorizo Rub
  • ½ cup pomegranate seeds
  • 2 cups 10% plain greek yogurt
  • Olive Oil
  • Chopped parsley, to finish

Preparation

  1. Preheat oven to 400 F and lightly grease a baking sheet with oil. 
  2. In a large bowl, combine pork, onion, parsley, breadcrumbs, egg and Smoked Chorizo Rub. Mix well. Coat hands with olive oil and mold into 1 tbsp balls, placing each on the baking sheet with a bit of space between them. 
  3. Bake for at least 20 minutes, turning halfway through cooking time, until the center of the meatballs registers at 145 F. 
  4. Remove from the oven and allow to rest for at least 5 minutes before serving. 
  5. Serve with yogurt, topped with pomegranate seeds, a drizzle of oil and a heavy sprinkle of chopped parsley.