A delightful twist on classic meatballs, these shrimp-stuffed pork meatballs are crispy on the outside and juicy on the inside, served with a tangy herbed yogurt sauce.
Combine the ground pork, egg, half of the breadcrumbs, salt, pepper, and half of the chives in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs dense.
Take a portion of the pork mixture and flatten it in your hand. Place a shrimp in the center and shape the pork around it to form a ball.
Ensure the shrimp is fully enclosed to prevent it from falling out during cooking.
Roll the meatballs in the remaining breadcrumbs to coat them evenly.
Press gently to ensure the breadcrumbs adhere well to the meatballs.
Heat a non-stick skillet over medium heat and cook the meatballs, turning occasionally, until golden brown and cooked through, about 10-12 minutes.
Cook in batches if necessary to avoid overcrowding the skillet.
In a small bowl, mix the yogurt, garlic powder, parsley, and the remaining chives.
Adjust the seasoning of the sauce to your taste by adding a pinch of salt or lemon juice.
Serve the meatballs on a plate with the yogurt sauce drizzled over or served on the side.
Garnish with additional parsley or chives for a fresh touch.
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