Informations supplémentaires
35 min.
|
800 kcal
|
easy
|
|
Printable version
1. Prepare Ingredients
Turn oven on to 425°F and line a baking sheet with parchment paper. Pick and chop cilantro and parsley leaves. Peel garlic and shallot and trim ends. Chop garlic. Finely chop shallot. Cut tomatoes in half. Cut pita into wedges.
2. Prepare Chimichurri
In a small bowl, combine shallot, cilantro, parsley, garlic, red wine vinegar, 2 tbsp. olive oil and spice blend.
3. Prepare + Cook Meatballs
Drain pork. In a medium bowl, add pork, 1 tbsp. chimichurri and season well with salt and pepper. Using clean hands, mix well to combine all ingredients and form approximately 8-10, 1 inch round meatballs. Wash hands with hot soapy water. Transfer meatballs to baking sheet. Transfer to oven and set a timer for 12–15 minutes, or cook until meatballs reach an internal temperature of 160°F.
4. Prepare Whipped Feta
In a second medium bowl using a mixer or hand blender, whip feta and yogurt together.
5. Heat Pita
Heat a medium skillet over medium-high. Toast pita for 1–2 minutes on each side.
6. Finish + Serve
Divide meatballs, whipped feta, chimichurri, pita and tomatoes between serving plates. Enjoy!
280gGround Pork
100gGreek Yogurt 2%
80gFeta Cheese
2unitGarlic Cloves
1unitShallot
250gCherry Tomatoes
1unitCilantro and Parsley
2unitPita Bread
1gSpice Blend
30mlRed Wine Vinegar
2gRed Pepper Flakes
What you need
pan, pot, strainer
800 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
39g
13%
fat
52g
80%
cholesterol
130mg
43%
fiber
4g
16%
protein
43g
saturated
18g
90%
sodium
763mg
32%
sugar
8g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg