Pork Meatballs and Cucumber Salad

Ingredients for Pork Meatballs and Cucumber Salad

• 40g de raisins secs dorés

• 900g thin-skinned cucumbers (such as Persian, English hothouse, and/or kirby) cut into bite-size pieces

• 2 1/2 teaspoons kosher salt, divided, plus more

• 3 cuillères à soupe d'huile d'olive extra vierge, divisées

• 3 cuillères à soupe de pignons de pin

• 110g Castelvetrano olives, pitted, divided

• 1 gros œuf

• 2 gousses d'ail, finement râpées

• 60g panko (Japanese breadcrumbs)

• 3 tablespoons finely chopped parsley

• 1/4 teaspoons crushed red pepper flakes, plus more for serving

• Poivre noir fraîchement moulu

• 450g de porc haché

• 1/2 small red onion, very thinly sliced (use a mandoline if you have one)

• 2 cups tender herb leaves (such as mint and/or parsley)

• 1 cuillère à soupe de vinaigre de vin rouge

• Plain whole-milk Greek yoghurt (for serving)

Place racks in upper and lower thirds of oven; preheat to 218°C. Place raisins in a small bowl and pour in hot water to cover; let sit until ready to use.

Place cucumbers in a colander or sieve set in or over a large bowl; sprinkle with 1 teaspoon salt and toss to combine. Let sit while you make the meatballs. (It will seem like a lot of cucumbers at first, but they will shrink down as they drain.)

Meanwhile, drizzle 2 tablespoons oil over a large rimmed baking sheet. Arrange pine nuts in an even layer on another rimmed baking sheet (use a quarter-sheet if you have one!).

Finely chop 60ml olives. Transfer to a large bowl and add egg, garlic, panko, parsley, 1 1/2 teaspoons salt, and 1/4 teaspoons red pepper flakes; season with black pepper. Drain raisins and add half to bowl; mix well to combine. Add pork and gently mix with your hands to incorporate. Working one at a time, scoop out heaping tablespoonfuls of pork mixture and form into balls (think about the size of a golf ball; you should get about 20). Arrange on oiled baking sheet, spacing 1" apart. Turn to coat.

Bake meatballs, rotating baking sheet front to back halfway through, until browned on bottom and cooked through, 10–15 minutes. Toast pine nuts on bottom rack until golden brown, about 3 minutes.

Coarsely chop remaining 120ml olives. Gather cucumbers into a clean kitchen towel and squeeze out any excess liquid into bowl (don’t worry if they get a little smashed); discard liquid. Wipe out bowl and combine cucumbers, olives, pine nuts, onion, herbs, and remaining raisins in bowl; toss to combine. Drizzle in vinegar and remaining 1 tablespoon oil, season with salt and black pepper, and toss again to coat.

Swoosh a generous scoop of yoghurt over each plate, then top with salad and meatballs. Season with more black pepper and red pepper flakes if desired.

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