Discover the tantalizing flavors of our Pork and Tofu Masala Meatballs with Coriander Yogurt recipe. These delectable meatballs are infused with aromatic spices and served with a refreshing coriander yogurt sauce, creating a truly satisfying and flavorful dish.
Preparation
15
min
Cooking
24
min
Portion
6
Ingredients
- 700 g (1,5 lbs) lean ground pork
- 300 g soft tofu
- 15 ml (1 tbsp) lime juice
- 4 garlic cloves, finely chopped, divided
- 30 ml (2 tbsp) ground coriander
- 30 ml (2 tbsp) ground cumin
- 15 ml (1 tbsp) turmeric
- 5 ml (1 tsp) garam masala
- 2,5 ml (½ tsp) ginger powder
- 2,5 ml (½ tsp) ground cayenne pepper
- 15 ml (1 tbsp) vegetable oil
- 1 green bell pepper, diced
- 1 - 796 ml can diced tomatoes
- 60 mL (¼ cup) fresh cilantro, finely chopped
Cilantro yogurt
- 1 clove garlic, finely chopped
- 250 ml (1 cup) plain Greek yogurt
- 60 ml (¼ cup) fresh cilantro, finely chopped
- 2,5 ml (½ tsp) salt
Preparation
- Place the grid in the center of the oven. Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine ground pork, soft tofu, lime juice, 2 cloves of minced garlic and all the dry spices.
- With lightly oiled hands, shape each meatball with about 30 mL (2 tbsp.) of the meat mixture. Carefully place meatballs on the baking sheet.
- Bake for 24 minutes or until meat is cooked through.
- Meanwhile, in a large skillet, heat vegetable oil over medium heat and add remaining garlic and green bell pepper. Cook for 2 to 3 minutes.
- Add the diced tomatoes and fresh cilantro and simmer for 5 minutes. Set aside.
- In the meantime, mix all the ingredients for the yogurt with the cilantro. Set aside.
- Serve a few meatballs on top of the tomato sauce and use the yogurt as a dip.
Notes
Can be stored for 3-4 days in the refrigerator or you can store the meatballs for 3 months in the freezer, without the tomato and yogurt sauce.
Registered Dietitian Nutritionist
