This time I am sharing my new succulent meat recipe for juicy, tender and scrumptious pork meatballs with green onions and avocado yoghurt dip. Sounds delightful, doesn’t it?
The below recipe for pork meatballs is a great idea for a delicious family recipe. This pork dish is healthy, easy, diabetic-friendly and packed with protein and flavor. I recommend these meatballs to everybody who is on low-carb or keto diet or to everybody who loves eating meat.
My family loves eating these pork meatballs with green onions and avocado yoghurt dip not only for dinner but for lunch as well. I serve it with a simple rocket (arugula) salad but you can serve it with whatever side dish you wish.
How to make pork meatballs with green onions and avocado yoghurt dip
Making meatballs is no brainer. I recommend this recipe to everybody who is just starting their culinary journey.
To make meatballs you need to add meat, egg, spring onions and spices into a medium bowl and mix well with your hand. They leave it in a fridge for at least 8 hours. This it of course optional and you can make meatballs right away. When your meat is ready, just divide meat into small balls and fry on a pan with a little bit of oil. This is it.
Avocado yoghurt dip is straightforward as well. Just peel avocado and remove the stone. Then add all the ingredients into a food processor and whizz up until smooth.
TIPS:
- If you can, season your meat in advance and leave it in a fridge for at least 8 hours and up to 24 hours. It will help flavor to develop.
- Feel free to substitute pork with beef or turkey if you can not find minced pork.
- I highly recommend mixing the meat and spices using your hand for at least 10 minutes. The consistency of meat will become perfect for shaping meatballs.
- Use a cookie scoop and a kitchen scale for consistent size and weight of your meatballs. My meatballs were 25grams (0.9ounce) each and I ended up with 30 meatballs.
What do pork meatballs with green onions taste like?
These pork meatballs with green onions and avocado yoghurt dip taste phenomenal. The meatballs are firm and juicy. The flavor of the meat is mild but there will be some sharpness coming from a generous amount of green onions.
The avocado yoghurt dip is smooth and creamy with a little bit of tanginess. It compliments the meatballs well and brings whole dish together.
How to store this easy minced pork dish
FRIDGE: Fried meatballs will be good in a fridge for up to 5 days. Keep them in an air-tight container. In order to reheat meatballs, place them in an oven-friendly dish. Preheat your oven to 140C ( 284F) and place the dish inside for about 15 minutes or until meatballs are hot.
FREEZER: These pork meatballs are great for freezing. Make sure they are completely cold and then portion them accordingly. I freeze my meatballs in a freezer-friendly bag. They are good for up to 6 months.
If you are looking for more meatball recipes I can recommend you the following:
You can find more recipes with pork meat here on my blog
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Enjoy!
Ingredients
Meatballs
Avocado yoghurt dip
Instructions
Making meatballs
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare a large skillet, add about 1/2 cm oil and set aside.
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In a medium bowl add minced pork, egg and spices, mix for few minutes.
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Peel white onion and chop it into medium chunks together with green onions.
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Place onions into a food processor and grind it into a paste. Add the paste to the meat.
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Chop chives and add it to the meat as well.
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Using your hand mix the meat mixture well for about 10 minutes. After this place the meat in a fridge for at least 1 hour, ideally overnight. If you do not have time you can omit this step.
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Remove meat from the fridge and using a cookie scoop or a spoon divide meat into small portions, about 25 grams (0.9 ounces) each.
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Roll each meat portion into a ball.
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Heat up your skillet or your pan until oil is hot and gently place some meatballs on the skillet. Do not overcrowd the skillet.
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Prepare a large plate lined with a paper towel.
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Fry meatballs from each side for few minutes until golden brown and place them on the prepared plate. This will help to absorb the excess oil.
Making dip
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Add chopped avocado, minced garlic, lemon juice, yoghurt and seasoning into a food processor and whizz it up until smooth.
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Spoon dip into a small container and serve it on the side with meatballs.