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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
- Preheat oven to 400 F and lightly grease a baking sheet with oil.
- 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.
- Bake for at least 20 minutes, turning halfway through cooking time, until the center of the meatballs registers at 145 F.
- Remove from the oven and allow to rest for at least 5 minutes before serving.
- Serve with yogurt, topped with pomegranate seeds, a drizzle of oil and a heavy sprinkle of chopped parsley.