Glazed Pork Tenderloin
A cozy fall dinner made easy! Tender pork is seared and roasted with a sweet and savory glaze of Fig Balsamic, Garlic Olive Oil, Dijon and fresh herbs. Simple enough...
Read moreGreek Keftedes (Meatballs)
Emily Lycopolus
6
Mediterranean
Appetizers
A mixture of pork and beef gives these meatballs a great texture and flavour. Featuring our Lemon Fused Olive Oil, and our Apricot White Balsamic Vinegar, which combine beautifully with the flavours of the meat to create a unique and delicious flavour profile.
Ingredients
- 1 Tbsp Lemon Fused Olive Oil
- 1 Tbsp Apricot White Balsamic Vinegar
- 1 Small Red Onion
- ¾ Cup Dried Bread Crumbs
- ½ lb Ground Beef
- ½ lb Ground Pork
- 2 Eggs
- ¼ Cup Finely Chopped Fresh Parsley
- 1 Tbsp Finely Chopped Mint Leaves
- ½ Cup Cornstarch
- Medium Intensity Ultra Premium Olive Oil
Directions
Line baking tray with parchment.
Add onion, breadcrumbs, beef and pork to food processor and blend.
Adds eggs, olive oil, and balsamic vinegar to the food processor and continue to blend until ingredients are combined well.
Move mixture to a large mixing bowl and add parsley and mint. Mix together using your hands.
Roll meatballs 1-inch wide and gently roll each meatball in cornstarch until it has a thin coating.
Place meatballs on a baking tray and leave to chill 1 hour in the fridge.
Heat ½ Inch olive oil in the bottom of a large frying pan on medium heat.
Add batches of meatballs, cooking each for 3-5 minutes, turning meatballs so that they brown on both sides.
Place on wire rack for 3 minutes to drain off any excess oil.
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