Wednesday, October 16, 2013

Sheftalia (pork meatballs)


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 

Ingredients:


  • 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

Method:
  1. 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.
  2. mix together 
  3. 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. 
  4. 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.
  5. then add a little more onion and garlic to the pan and saute 
  6. 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

Hugs

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