Spiced pork meatballs with warm tahini dressing

If you can’t find tahini, use smooth peanut butter or a large dollop of hummus.

Less than 45 minutes

Serves 4

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  • 500g pork mince
  • 1 packet (80g) PnP salad onions, chopped
  • 2 tsp (10ml) ground cumin 
  • 1 tsp (5ml) ground ginger 
  • 1 tsp (5ml) sesame oil
  • ½ cup (125ml) oats or breadcrumbs
  • 1 egg, whisked
  • Salt and milled pepper 
  • Glug olive oil, for frying
  • ¼ cup (60ml) tahini
  • Juice (60ml) and grated peel of 1 lemon
  • 3 Tbsp (45ml) olive oil
  • 1 clove garlic, crushed
  • Salt and milled pepper
  • 1 large cucumber, peeled and sliced
  • 1 bunch radishes, trimmed and quartered
  • A handful each fresh mint and dill, chopped


  1. Combine meatball ingredients (except oil) and roll into walnut-sized balls.
  2. Chill in the fridge for about 20 minutes to set.
  3. Whisk dressing ingredients together. 
  4. Add a little warm water to make it spreadable. 
  5. Toss salad ingredients together and set aside. 
  6. Heat oil and fry meatballs in batches for about 2-3 minutes or until golden all over.
  7. Spread sauce on a platter, top with meatballs and serve salad on the side.


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