Spicy meatballs with dill cream
For two you need:
How to do it
First make the dill cream. Mix ingredients in a bowl and add finely chopped dill. Stir them in. Set in fridge while making the rest.
Make the meatballs.
Set oven to 230 degrees Celsius. In a bowl add minced pork meat, spices, Dijon and grate in sweet potato. Get your hands in and work the mix in to a propper dough.
Add some olive oil to a oven proof pan or a baking tray. Form meatballs and place in pan. Drizzle a bit of olive oil on top once done. Roast in hot oven for about 15 minutes. You're looking for that golden crust.
Prepare the veggies.
Peel carrot and parsley root. Use the peeler to shave it to nice strips. Finely chop celery and spring onion. Cut red onion in too thin rings. Wash your Pak Choy leaves and dry them with a kitchen towel.
Heat the tortillas and plate the dish starting with raw and crunchy veggies. Add a good amount of meatballs. Finish with pickles red onions, dill cream and a sprinkle of spring onions.
Overfilling your wrap is not a problem :) Just eat with a fork until it's "wrapable".
There are a number of ways to serve the meatballs. Here I've done them both as a wrap and as dish with oat rice. Whatever you fancy; go for it! :)
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