1 lb Coleman All Natural Meats Heritage Duroc ground pork
3 garlic cloves, minced
1 shallot, finely minced
2 tbsp fresh dill, chopped
1 tsp Dijon mustard
1 large egg
¼ cup breadcrumbs
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil (for searing)
Fresh Dill Yogurt Sauce
½ cup full-fat Greek yogurt
2 tbsp fresh dill, chopped
1 lemon, juiced
1 garlic clove, minced
Kosher salt to taste
Sides
2 lbs Yukon Gold potatoes, peeled and cubed
4 tbsp butter
½ cup sour cream
Kosher salt and black pepper to taste
8 oz pre-cooked beets (such as Love Beets), cut into matchsticks
1½ cups green cabbage, thinly shredded
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
Kosher salt to taste
INSTRUCTIONS
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.
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.
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).
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.
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.
Mash the drained potatoes with butter and warmed milk or cream until smooth and
creamy. Season generously with salt and pepper.
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.
