Curry Spiced Ground Pork Kebab

A real crowd pleaser! These savory meatball style ground pork kebabs pack a lot of flavor!
Ready to eat in about 30 minutes. Easy to make, kid friendly!
Serve with rice or in a pita with Tzatziki sauce. (recipe below). Double the recipe and cook and freeze for easy meals later in the week.


Maple Shade Farm Ground Pork, (1 pound) – Click to purchase online!
2 slices of soft whole wheat toast, torn into small crumb size pieces or 1/2 cup of bread crumbs
Cumin, 2 tbsp
Cinnamon, ground, 3 tsp
Nutmeg, Ground, 1 Pinch
Salt, 1 tsp
Pepper, black, 1 tbsp
Onions, raw, 1 small finely diced
Garlic, 2 clove diced
Fresh mint leaves, chopped, 2 tbsp
Extra Virgin Olive Oil, 2 tbsp
PAM Cooking Spray, Original, 1 second spray


1. Place the ground pork (can use ground chicken or turkey also) in a large bowl.
2. Add the bread, the cumin, cinnamon, nutmeg and salt & pepper.
3. Add fresh garlic, diced onions and the fresh chopped mint. Mix thoroughly with your hands until all the ingredients are fully incorporated.
4. Make meatballs out of the mixture, next flatten the meatballs so they are more oval shaped and set aside on a plate.
5. Get a skillet and spray with Pam cooking spray. Add the olive oil and turn heat to high. Brown the meatballs in the skillet until brown on all sides. You may also bake them instead at 400 until brown.
6. Add 2 or 3 tablespoons of water to the skillet, turn the heat to medium and cover and simmer for 10 minutes or until coked all the way through.
7.Serve with rice or in a pita with Tzatziki sauce which is a Greek cucumber and yogurt sauce.
Makes 14- 16 small to medium sized meatballs

*Double the recipe and cook and freeze for easy meals later in the week.
Number of Servings: 16
Recipe submitted by SparkPeople user MRICHTER2004.

Yogurt Dip

This recipe is low-fat, high-protein, nutritious, smooth, Mediterranean, refreshing, light, and hopefully the best you’ve ever had!


2 cups. Non-Fat, Plain, Greek Yogurt or Cowbella plain yogurt (strain per instructions below if plain yogurt is NOT Greek)
1 large Hothouse or English Cucumber (or 2 medium cukes)
1 tbs. and 1/2 tsp. (Kosher) Salt
Pinch (1/4 tsp.) Fresh Ground Black Pepper
2 tsp. Extra Virgin Olive Oil
1 tsp. White Wine Vinegar
2 ounces (tbs.) Freshly Squeezed Lemon Juice (reconstituted is OK in a pinch)
2 Garlic Cloves, Finely Minced
2 tsp. Minced Fresh Dill Weed (no stalks)
2 tsp. Minced Fresh Mint Leaves (optional and Instead of Dill)


Two things to remember are to strain any plain yogurt that is NOT Greek yogurt (see info below) and to soak the cukes, so a lot of the water is removed to avoid the sauce becoming too runny and thin. Be creative with it! I use it on a hot baked potato, as a dip for fresh veggies instead of that ol’, tired, onion soup and sour cream staple, as a salad dressing, or as a sauce to add protein and great flavor to any complex carb.


If you don’t have Greek yogurt, strain plain yogurt by placing it in a cheesecloth or paper towel-lined strainer, set it over a bowl, and refrigerate it for at least one hour, so the liquid drains out.

Peel cucumber(s). Cut in half lengthwise. If not English/hothouse, use a small spoon to scrape out and discard seeds. Grate the cukes, toss with 1 tbsp. Kosher salt, put it in a strainer, set it over a bowl, and refrigerate for at least one hour, so a lot of the cukes’ water drains out.

Put yogurt in a large bowl. Squeeze as much liquid from the cukes as you can; pat dry lightly in a couple of pieces of paper towel to remove more liquid; add it to a small bowl and whisk in vinegar, lemon juice, olive oil, garlic, dill (or mint), 1/2 tsp. Kosher salt, and pepper. Mix together well. Add to yogurt. Mix well. This can be served immediately; however, it is traditionally served after having chilled well and allowing a few hours for the flavors to blend. Dip in or stuff veggies, use chips, pita bread, be creative and enjoy!

Serves about 12