zesty herb pork meatball skewers.

Dietary: Nut free
Makes: 8 meatballs
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
500g Scottsdale Pork Tasmanian Pork Mince
2 garlic cloves, peeled and finely minced
Zest of 1 lemon
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon Dijon mustard
½ cup breadcrumbs
1 egg
Sea salt and cracked black pepper

To Serve:
Store-bought tzatziki dip
Flatbreads or pita breads
Lemon wedges
Extra herbs – parsley and dill

Method:
Preheat a BBQ to a high temperature.
In a large bowl, combine all the meatball ingredients and season generously with salt and pepper.
Use clean hands to gently mix until just combined, being careful not to overmix to keep the meatballs tender.
Roll the mixture into 8 equal-sized balls and thread onto skewers if desired.
Place the meatballs on the BBQ tray or grill plate and cook for around 5 minutes per side, until golden and cooked through.
Serve warm with tzatziki dip, flatbreads, lemon wedges, and extra fresh herbs.

Notes & Variations:

• Add a sprinkle of chilli flakes or paprika for a little kick.

• Swap breadcrumbs for gluten-free crumbs to make this recipe gluten friendly.

• For oven cooking, bake at 200°C for 15–20 minutes or until cooked through.