Lunch recipe · from the recipe book

Pork Meatballs with Dill Yogurt Sauce

Name: Pork Meatballs with Dill Yogurt Sauce
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 lb (450 g) Ground pork, 84% lean; 1 large (50 g) Eggs, beaten; ⅓ cup (40 g) Plain dry breadcrumbs; 2½ tbsp (35 ml, 40 g) Milk, 2%; 4 cloves (12 g) Garlic, minced, divided; 1½ medium (160 g) Red onion, half finely grated, half cut into wedges; 2 tsp (2 g) Dried oregano; 2 tsp (4 g) Lemon zest; 4 medium (500 g) Sweet potatoes, cut into 1-inch cubes; 2 medium (400 g) Zucchini, cut into half-moons; 2 medium (240 g) Red bell pepper, cut into strips; 2 tbsp (30 g) Olive oil; ¾ tsp (5 g) Salt, divided; ¾ tsp (2 g) Black pepper, divided; 2 containers (6 oz, 340 g) Plain Greek yogurt, nonfat; 1⅔ cups sprigs (15 g) Fresh dill, chopped; 2 tbsp chopped (10 g) Fresh mint, chopped; ¼ cup chopped (15 g) Fresh parsley, chopped; 2 tbsp (30 g) Lemon juice

Tender pork and turkey meatballs scented with fennel-like herbs, served over golden roasted sweet potato and zucchini with a cool, tangy dill-mint yogurt sauce.

Oven
1 hr · 35 min hands-on
Serves 4

46–60 g carbs
Protein 30 g+
Fiber 6 g+

Ingredients

1 lb450 gGround pork, 84% lean
1 large50 gEggsbeaten
⅓ cup40 gPlain dry breadcrumbs
2½ tbsp (35 ml)40 gMilk, 2%
4 cloves12 gGarlicminced, divided
1½ medium160 gRed onionhalf finely grated, half cut into wedges
2 tsp2 gDried oregano
2 tsp4 gLemon zest
4 medium500 gSweet potatoescut into 1-inch cubes
2 medium400 gZucchinicut into half-moons
2 medium240 gRed bell peppercut into strips
2 tbsp30 gOlive oil
¾ tsp5 gSaltdivided
¾ tsp2 gBlack pepperdivided
2 containers (6 oz)340 gPlain Greek yogurt, nonfat
1⅔ cups sprigs15 gFresh dillchopped
2 tbsp chopped10 gFresh mintchopped
¼ cup chopped15 gFresh parsleychopped
2 tbsp30 gLemon juice

Steps

Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
On one pan, toss the sweet potato, zucchini, bell pepper and red onion wedges with the olive oil, half the salt and half the black pepper. Roast for 10 minutes.
Meanwhile, in a large bowl, soak the breadcrumbs in the milk for 2 minutes, then mix in the egg, the grated red onion, two-thirds of the garlic, the oregano, the lemon zest, one-third of the salt and the remaining half of the black pepper.
Add the ground pork and mix gently with your hands until just combined. Roll into 16 balls and set them on the second pan.
Stir the vegetables, then roast both pans together for 18 to 20 minutes, until the vegetables are browned and the meatballs reach 160°F (71°C) in the center.
While they roast, stir together the Greek yogurt, dill, mint, parsley, lemon juice, the remaining one-third of the garlic and the remaining salt to make the herb sauce.
Divide the roasted vegetables and meatballs among four plates and spoon the herb sauce over the top.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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