Cheesy Pickle Meatballs

30m

3-4

INGREDIENTS

1 ½ lbs ground pork

3 large dill pickle spears, finely diced

5 tbsp dill pickle brine

½ tsp red pepper flakes

6 tbsp olive oil

½ cup panko

⅔ cup sharp cheddar, grated

2 large eggs

2 bunches dill, leaves and tender stems chopped

1 bunch parsley, leaves and tender stems chopped

1 clove garlic, minced

4 scallions, finely diced

1 english cucumber, diced

1 cup sour cream

Salt and pepper

INSTRUCTIONS

Preheat the oven to 450 degrees. First, make the sauce - combine 2 of the diced pickles with 2 tbsp of the pickle brine, 5 tbsp of olive oil, ⅓ of the chopped herbs, garlic, 2 of the scallions and sour cream. Try the sauce and season with salt and pepper to taste. Place sauce in the refrigerator until ready to serve.

In a large bowl, beat the eggs together with the olive oil. Add in the remaining pickle, brine, red pepper flakes, panko, cheddar, pork, olive oil, herbs, and scallions. Mix with hands until combined, and then form meat into eight meatballs of equal size. Arrange the meatballs on a greased baking sheet. Bake at 450 for 18-20 minutes, turning the pan once halfway through baking, until meatballs are golden brown. Serve with salad or carbohydrate of choice and sauce over the top.