Pork meatballs with broad beans, blood orange & yoghurt

Ingredients (Serves 4)

For the meatballs

• 500g organic pork mince
• 1 egg
• 1 tbsp polenta
• 2 cloves crushed fresh garlic
• Zest of ½ an orange
• 1 tbsp chopped parsley
• 1 tsp cumin
• ½ tsp smoked paprika
• Large pinch sea salt & cracked pepper
• Olive oil for frying
• 1 orange, skin removed and cut into wedges
• 1 cup peeled broad beans

For the yoghurt

• ½ cup Greek yoghurt
• Zest of ½ an orange
• ½ tsp cumin
• Pinch salt and cracked pepper

Method
Preheat an oven to 180°C. Combine all of the ingredients for the meatballs (except oil, orange and beans) together well.

Roll into balls, this recipe will yield approx. 12, 50 cent-sized meatballs. Heat a large frypan to high heat and cook meatballs for two to three minutes until golden on the outside and still raw on the inside. Place meatballs in a large baking tray, scatter with broad beans and oranges and a drizzle of olive oil. Place in the oven and bake for 15 minutes until cooked through.

Combine ingredients for the yoghurt dressing together in a small bowl and serve over the meatballs. Best served with a fresh green salad.

Recipe from Gemma Lush; photo credit: Phu Tang