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Herby pork meatballs with tzatziki recipe

Herby pork meatballs with tzatziki recipe

3 ratings

See method

  • Serves 4
  • 15mins to prepare and 10mins to cook
  • 394 calories / serving
  • Healthy


  • 500g lean pork mince
  • ¼ cucumber
  • 2 cloves garlic
  • 200ml low fat Greek yogurt
  • ½tbsp white wine vinegar
  • salt
  • black pepper
  • 75g fresh breadcrumbs
  • 50g (2oz) feta cheese, diced
  • 4 spring onions
  • 1tsp dried oregano
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1 egg, beaten
  • 1 tbsp olive oil
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    7g 37%
  • Sugars

    5g 6%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 19.7g Protein 32.9g Fibre 0.9g


  1. Peel the cucumber, halve it lengthways then halve again lengthways and remove the pips.  Chop the remainder and dry very thoroughly in kitchen paper or a clean teatowel to remove as much moisture as you can. Put the yogurt in a bowl and stir in the cucumber. Peel and crush one of the garlic cloves then finely chop it and add to the dish with the vinegar, some salt and pepper. Stir and cover.
  2. In a large mixing bowl, combine the pork mince and breadcrumbs. Crumble the cheese very thoroughly and add that to the bowl. Peel and very finely chop the second garlic clove and trim and finely chop the onions - add to bowl with the herbs and plenty of seasoning. Mix again then stir in the egg. 
  3. Form the mixture into approx. 20 balls. Heat the oil in a large nonstick frying pan and fry the meatballs over medium high heat, turning every minute or so, until they are golden all over and cooked right through with no pink in the centre. Serve with the tzatziki.

Tip - Try serving each portion with a crispy lettuce, tomato, green pepper and black olive salad with light Italian dressing.

See more Pork recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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