Greek Pork Meatball Bowls

 Ingredients:

• 1 Mini Cucumber
• 1 Roma Tomato
• 10 ounces Ground Pork
• 1 Tablespoon Dried Oregano
• 1/4 Cup Panko
• 2 Tablespoons Greek Vinaigrette
• 2 Tablespoons Sour Cream
• 1/4 teaspoon Sugar

Directions:

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and quarter cucumber lengthwise; slice crosswise into 1/2-inch-thick pieces. Dice Tomato.
2. In a medium bowl, combine pork, oregano, panko, 3/4 teaspoon salt, and pepper. Form into 12 1-1/2 inch meatballs.
3. Place meatballs on a lightly oiled baking sheet. Roast on top rack until browned and cooked through, 14-16 minutes.
4. In a small bowl, combine cucumber, tomato, and 2 teaspoons vinaigrette; season with salt and pepper. 
5. In a second small bowl, combine sour cream, remaining vinaigrette, and sugar; season with salt and pepper. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency.
6. Serve meatballs and veggies in bowl with couscous; drizzle with creamy Greek sauce. Or put everything in pita bread as sandwiches.

Serves 2.

Recipe from the kitchen of Every Plate.