Found this recipe in Good Housekeeping magazine, and unusually, had all the ingredients in without having to head to the shops – result!
Hands-on time 30min, plus chilling. Cooking time about 20min.
Serves 4 (we polished off between 3 of us!)
Ingredients
Meatballs
• 500g pork mince
• 100g fresh breadcrumbs
• 1 onion, coarsely grated
• 75g pickled peppers, trimmed and finely chopped, or Cornichons
• Small handful dill, roughly chopped
• 1 medium egg
• 2tsp vegetable oil
Yogurt Dressing Zesty Rice
• 100g Greek-style yogurt • 150g baby spinach
• Small handful dill, see note • Finely grated zest and juice 1 lemon • Small handful chives • 2 x 250g pouches microwave
• 1tbsp pickled pepper liquid basmati rice (or brown basmati rice)
• 150g feta
Method
1. For the meatballs, in a large bowl mix all the ingredients, except for the oil, with plenty of seasoning. Divide into 20 and roll each portion into a ball. Arrange on a plate, cover and chill for 30min, to firm up.
2. Heat the oil in a large, non-stick frying pan over medium-high heat and cook the meatballs for 15min, turning regularly, or until golden and cooked through.
3. Meanwhile, make the yogurt dressing. In a high-speed blender, or the small bowl of a food processor, whizz all the ingredients with some freshly ground black pepper until smooth.
4. For the zesty rice, in a large serving bowl mix the spinach, lemon zest and juice, and some seasoning. Reheat the rice according to the pack instructions, then empty into the spinach bowl. Leave for 1min, to wilt the spinach, then mix to combine.
5. Divide the rice between 4 plates and top with the meatballs and dressing. Serve.
Recipe note
You can use any combination of soft herbs you like in this recipe, and choose hot or mild pickled peppers depending on your heat tolerance. Alternatively, replace the pickled peppers with cornichons.
Kate’s note
I used a mixture of sage and oregano with the meat balls, and mint, chives and parsley in the dressing – delicious. I also used pickled cornichons as this is what we had in