INDIA-INSPIRED MEATBALLS WITH PINE NUTS, RAISINS, AND FETA WITH HERBY YOGURT LEMON SAUCE

Tear the bread into small pieces and place it in the bottom of a large bowl.  Pour the milk over the bread and let it soak for 10 minutes.  Add the eggs, Dijon, salt, pepper, Superbly Herby, Ciao Bella, turmeric, paprika, onions, garlic, and spinach to the bowl.  Mix with a fork until everything is well combined.

Break the pork and veal into pieces and add them to bowl along with the panko breadcrumbs, raisins, and pine nuts.  Massage the mixture together with your hands until everything is well incorporated.  Add the feta cheese and mix until just combined taking care to leave most of the feta in small visible chunks (do not overmix).

Heat the olive oil in a large deep skillet over medium heat.

Form the meat mixture into balls about the size of a golf ball and add them to the hot skillet (this recipe makes about 30 meatballs).  Brown them on all sides and then reduce the heat to low and cover the skillet.  Cook them for another 4-5 minutes until they are cooked through (about 155-160 degrees).  It’s easiest to cut one in half and, if they are no longer pink, they are good to go!

Remove the meatballs to a serving platter. To make the sauce, add the turmeric and Superbly Herby to the pan drippings from the meatballs and cook for 1 minute, stirring, allowing the spices to ‘bloom’.  Add the yogurt, salt, and lemon juice to the pan.  Whisk until a smooth yellow sauce forms.

Serve the meatballs on a platter as an appetizer with the sauce on the side for dipping or serve the meatballs as an entree over rice drizzled with the yummy sauce.  Garnish with chopped parsley.