Sunny pork meatballs

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Preparation time: 30 minutes
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Cook time: 35 minutes
Olymel sunny pork meatballs


500 g 1 1/4 lb eggplant, cut into cubes
340 g 3/4 lb zucchini, cut into rings
340 g 3/4 lb peppers, deseeded and cut into 8 (your choice of colour)
340 g 3/4 lb diced onions
45 ml 3 tbsp olive oil
900 g 2 lb extra-lean ground pork
45 ml 3 tbsp breadcrumbs
1 1 egg
15 15 chopped mint leaves
2 2 chopped garlic cloves
5 ml 1 tsp powdered cumin
250 ml 1 cup plain yogurt
22.5 ml 1 1/2 tbsp ground coriander
- - Salt and pepper


  • Preheat oven to 425° F.
  • Place the vegetables in a mixing bowl, add salt and pepper, pour in the oil and mix well. Transfer to a baking sheet lined with parchment paper and cook in the oven for 25 minutes, stirring the mixture twice as it cooks.
  • Put the ground pork, the breadcrumbs, the egg, the mint, the garlic and the cumin in a bowl and mix well.
  • Make meatballs, place them side by side on a baking sheet lined with parchment paper, then cook for 10 minutes.
  • Mix the yogurt with the coriander. Add salt and paper.
  • Serve the meatballs over the vegetables accompanied by a ramekin of sauce.

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