Protein Swap | Minty Greek Pork Sausage Meat Keftedes
with Olive Slaw over Tzatziki & Orzo
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
With fresh mint, cucumbers and olives in the picture, this recipe is definitely entering classic Greek territory. To make sure the delicate and deliciously browned pork sausage meatballs are truly at home, there’s even creamy, garlicky tzatziki and a soft bed of orzo.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 14g Mint
- 150g Shredded cabbage
- 2 Cucumbers
- 40g Olives
- 140g Orzo
- 15ml Red wine vinegar
- 60g Garlic-cucumber yogurt (tzatziki)
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
9 g
Sodium
1300 mg
Total Carb
68 g
Sugars
10 g
Protein
31 g
Fibre
5 g
Preparation
Boil the orzo
- Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking; season with S&P.
Prepare the keftedes
- Meanwhile, pick the mint leaves off the stems; finely chop the leaves.
- In a large bowl, combine the lamb, ½ the mint, the spices and S&P.
- Form into 8 oval patties (double for 4 portions).
Cook the keftedes
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the keftedes* and cook, partially covered, turning occasionally, 6 to 8 min., until browned and cooked through.
Make the slaw
- Meanwhile, halve the cucumbers lengthwise; cut crosswise into ½ inch pieces.
- Pit and roughly chop the olives.
- In a medium bowl, combine the cabbage, cucumbers, vinegar, olives, remaining mint, a drizzle of oil and S&P.
Plate your dish
- Divide the tzatziki between your plates and spread out in a circular motion.
- Top with the orzo, keftedes and slaw. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
