Pork meatballs with refreshing cucumber salad recipe

Ingredients for Pork meatballs and cucumber salad

• 40 g golden raisins

• 900 g thin-skinned cucumbers, cut into bite-size pieces

• 15 g kosher salt, divided, plus more

• 45 ml extra-virgin olive oil, divided

• 45 g pine nuts

• 110 g Castelvetrano olives, pitted, divided

• 1 large egg

• 2 garlic cloves, finely grated

• 60 g panko breadcrumbs

• 45 g finely chopped parsley

• 1 g crushed red pepper flakes, plus more for serving

• freshly ground black pepper

• 450 g minced pork

• 75 g small red onion, very thinly sliced

• 60 g tender herb leaves, such as mint and/or parsley

• 15 ml red wine vinegar

• plain full-fat Greek yogurt (for serving)

How to make Pork meatballs and cucumber salad

1. Place racks in the upper and lower thirds of the oven and preheat to 220°C. Place the raisins in a small bowl and pour in hot water to cover; set aside to soak until ready to use.

2. Place the cucumbers in a colander or sieve set over a large bowl. Sprinkle with 1 tsp salt and toss to combine. Let them sit while you prepare the meatballs.

3. Drizzle 2 tbsp oil over a large, rimmed baking tray. Arrange the pine nuts in an even layer on another rimmed baking tray (use a quarter-sheet if available).

4. Finely chop 60 g of olives and transfer them to a large bowl. Add the egg, garlic, panko, parsley, 1½ tsp salt, and ¼ tsp red pepper flakes, then season with black pepper.

5. Drain the soaked raisins and add half to the bowl; mix well to combine. Add the minced pork and gently mix with your hands until incorporated.

6. Working one at a time, scoop out heaping tablespoonfuls of the pork mixture and form into balls, about the size of a golf ball (you should get around 20 meatballs). Arrange them on the oiled baking tray, spacing them 2.5 cm apart, and turn to coat in the oil.

7. Bake the meatballs for 10–15 minutes, rotating the baking tray front to back halfway through, until browned on the bottom and cooked through.

8. Toast the pine nuts on the bottom rack of the oven for about 3 minutes, or until golden brown.

9. Coarsely chop the remaining 60 g of olives. Gather the cucumbers into a clean kitchen towel and squeeze out any excess liquid into the bowl (don’t worry if they become slightly squashed); discard the liquid.

10. Wipe out the bowl and combine the drained cucumbers, olives, pine nuts, onion, herbs, and remaining raisins. Toss to combine.

11. Drizzle in the vinegar and remaining 1 tbsp oil, season with salt and black pepper, and toss again to coat.

12. Spoon a generous scoop of yogurt onto each plate, then top with the salad and meatballs. Season with additional black pepper and red pepper flakes, if desired.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.