PORK - Caraway Pork Meatballs with Tzatziki

By Aemelia

Ingredients

• 1 lb. ground pork
• 1 tablespoon caraway seed, ground
• 1/3 cup finely diced red onion
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 beaten egg
• 1 sleeve unsalted saltine crackers
• 1/4-1/2 cup milk
• Fresh dill for garnish

Details

Adapted from eatingoutloud.com

Preparation

Step 1

I’m not too fussy when it comes to meatballs and never measure when making them. So when making the meatballs this time, I forced myself to note the approximate measurements used. Overall, I like to use a combination of egg, milk, and unsalted crackers crumbled finely. This combination yields a moist and tender meatball.

In a large bowl, add all of the ingredients except for the crackers, milk and dill. For the caraway seed, I place it into a mortar and pestle, trying my best to pulverize it. You could also run your knife over the seeds to crack them up. The goal is to break them open so the flavor is released fully into the meat.

Using a strong spoon, I begin stirring everything together until fully combined. I use the back of my spoon to really work over the meat to smooth it out. I like the meatballs to be tender and without any firm bits of meat, taking the time to smooth it out with your spoon is worth the extra few minutes of stirring.