I recently got some minced pork at the farmers market and wanted something new to cook, google came to the rescue and I came across Sheftalia a pork meat ball from Cyprus, these are easy to make and pair wonderfully with salad, and hummus. They would make a fun party food as well.
Sheftalia - pork meatballs from Cyprus
- 250g/8¾oz pork mince a small pack (I often find pork mince at farmers markets)
- ½ onion, peeled and finely chopped
- 3 garlic cloves chopped
- small bunch fresh flatleaf parsley, finely chopped
- ½ lemon, juice only
- salt and freshly ground black pepper
- 25g/1oz feta cheese, cut into cubes
- 1 tbsp olive oil
- ½ medium red onion, chopped
- Add the pork mince to a large bowl, add the onion, garlic, parsley and lemon juice and season with salt and freshly ground black pepper.
- mix together
- Divide the pork mixture into six, make into oval shapes. Place a cube of feta into the middle each portion and mould the pork mixture around the cheese to enclose.
- Heat the oil in a large non-stick frying pan. Add the sheftalia and cook over a medium heat for 15-20 minutes, turning occasionally, until golden-brown all over and cooked through.
- then add a little more onion and garlic to the pan and saute
- serve the meat balls with a little more lemon juice, hummus, tzatziki, cous cous and Greek salad
I am headed to Houston this weekend for The Food and Nutrition Conference and Expo an international nutrition conference with over 8000 attendee's. Its my first time attending and I am a speaker on the student track, speaking on a panel for non traditional dietetic careers. I am excited and nervous all at the same time. It will be a busy couple of days of learning and meeting wonderful colleagues.
Wish me luck