Place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil.
Cook until fork tender, about 15–18 minutes. Drain and set aside.
2
While potatoes cook, toss beets and cabbage in a bowl. Whisk together olive oil, apple
cider vinegar, honey, and salt. Pour over beet mixture, toss to coat, and set aside.
3
In a large bowl, combine Coleman ground pork, garlic, shallot, dill, parsley, Dijon, egg,
breadcrumbs, salt, and pepper. Mix gently until just combined — do not overwork. Roll
into 1.5-inch balls (about 18–20 meatballs).
4
Heat olive oil in a large skillet over medium-high heat. Working in two batches, sear
meatballs 2–3 minutes per side until deep golden brown. Transfer to a plate.
5
While meatballs rest, whisk together Greek yogurt, fresh dill, lemon juice, garlic, and salt
in a small bowl to make the dill yogurt sauce. Refrigerate until ready to serve.
6
Mash the drained potatoes with butter and warmed milk or cream until smooth and
creamy. Season generously with salt and pepper.
7
Spoon mashed potatoes into bowls. Top with seared meatballs and a generous dollop of
fresh dill yogurt sauce. Add beet slaw on the side. Garnish with extra fresh dill and serve
immediately.
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