Juicy and tender pork meatballs with sun-dried tomato and yoghurt dill dip. These meatballs are diabetic-friendly, low-carb, packed with protein and are great idea for dinner or lunch for a whole family. These meatballs are freezer-friendly and taste fantastic.
I wanted to make dinner that will last at least 3 days so thought that making meatballs is a great idea. I went for minced pork as it is juicy and adds extra sweetness to the dish. It is affordable as well, if you compare it to prices of chicken or beef. I hope you will make these pork meatballs with sun-dried tomato and yoghurt dill dip, if you do, please leave feedback in the comment section below.
Making these tender pork meatballs is very easy.
TIPS AND TRICKS:
This time I decided to make Mediterranean flavored meatballs and went for wonderful and sweet Italian sun-dried tomatoes, fresh San Marzano tomatoes and tangy tomato puree. If you have not tried fresh San Marzano tomatoes, please do. It is like eating a juicy, tangy and sweet sunshine - so delicious and make all the difference in cooking and salads.
The consistency of these pork meatballs is so nice. It is juicy, tender but firm enough so the meat does not fall apart.
The sweet flavor of pork is perfectly balanced by tanginess coming from tomatoes.
Of course I can not forget to mention dill yoghurt dip which just adds so much freshness and acidity to the meatballs.
We love to eat this dish just with salad as it really does not need anything extra, it is soooo good! If you want to bulk up this dish, fell free to serve it with some carbs, like for example potato bake with sour cream cheese and garlic or crushed potatoes with dill and garlic. You can tell that we love dill in our kitchen :).
FRIDGE: Store these pork meatballs in a fridge in an-air tight container for up to a week. I recommend an air-tight container so the smell of the meatballs does not spread in your fridge.
FREEZER: These delicious pork meatballs with sun-dried tomato and yoghurt dill dip freeze beautifully.
UNCOOKED MEATBALLS: Place them in a freezer-friendly container and freeze for up to a month. When you want to cook them, take the meatballs out of the freezer and leave them at room temperature for about 30 minutes and then cook as per the recipe.
COOKED MEATBALLS: Transfer meatballs to a freezer-friendly bag and freeze for up to 3 months. bring to room temperature and then bake in a pre-heated oven (150C or 302F) for about 15 minutes.
If you are looking for more meatball recipes, I can recommend you the following:
Pork meatballs with green onions and avocado yoghurt dip
Beef chili meatballs in tomato broth
You can see all my recipes for juicy meatballs 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.
Recipe source – my own.
Enjoy!
Juicy and tender pork meatballs flavored with sun-dried tomatoes, tomato puree and fresh San Marzano tomatoes served with smooth and creamy yoghurt and dill dip. This is a very easy dish that is diabetic-friendly, packed with protein and is great for a family dinner.
Prepare a large skillet or a pan, add about 1/2 cm ( 0.20 inches) oil and set aside.
In a large bowl add pork, spices and egg. Mix well.
Add onion, garlic cloves, sun dried tomatoes, tomato puree and fresh tomatoes into a food processor and grind into a paste.
Add onion paste to the meat and mix well for few minutes. I used a medium spoon to mix the ingredients but you can use hands if you wish.
Cover the bowl with a cling film and place the bowl in a fridge for at least 1 hour or longer if you have time. This step will allow flavors to develop.
When you are ready to make meatballs, divide your meat into portions and roll it into meatballs.
I highly recommend using a kitchen scale to divide meat in equal portions. It will help to achieve consistent cooking results. I made smaller meatballs around 25grams ( 0.8 ounces) portions.
Heat up your skillet and when oil is nice and hot add your meatballs. Do not overcrowd the pan!
Fry your meatballs for few minutes each side (adding more oil if necessary) and then place fried meatballs on a plate.
Serve with salad of your choice and dill yoghurt dip.
Add dill, olive oil, minced garlic, lemon juice, yoghurt and seasoning into a a small bowl and mix. I do not recommend using a food processor as it may affect the consistency and your dip may become watery and not thick.