I am raising the worlds pickiest eaters, luckily, everybody loves a good meatball, and this version, inspired by the Ukrainian style meatballs I get at one of my favorite restaurants, is a huge hit with my whole family. We’ve enjoyed them on sandwiches, in various sauces, and as stand-alones, but my favorite way to eat them is with a great big salad, and topped with fresh Pico De Gallo, and a yummy Creme Fresche made with creamy avocado and Gay Lea Sour Cream.
You Will Need
Fresh Pico de Gallo
you can find my favorite recipe here
For the Katleti
1 lb lean ground pork
1 small/medium onion, finely chopped
2 cloves of garlic minced
1 large egg, lightly beaten
3/4 tsp Salt
1/8 tsp black pepper
1 Tbsp mayo.
2/3 cup Italian bread crumbs, divided in half
For The Avocado Lime Creme Fresche
1/2 cup Greek yogurt
1/4 cup Gay Lea Sour Cream
1/4 cup chopped avocado
zest and juice from half a lime
1/8 tsp cayenne pepper
fresh black pepper to taste
In a large bowl, combine all the ingredients ( except half the breadcrumbs) and mix until they form a solid consistency. Roll the meatballs into a ball, and gently flatten. Add the remaining bread crumbs into a shallow bowl and roll the flattened meatballs in the crumbs until they are coated.
Add enough oil to a medium saucepan to cover the bottom. Place pan over medium heat. Slowly add the meatballs and saute for 8-10 minutes per side.
While the meatballs are sauteing, prepare the Creme Fresche by combining everything in a blender and blend until smooth and creamy ( about two minutes in my magic bullet).
Serve the katleti over salad topped with pico and a generous dollop of creme fresche.
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Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.