Pork meatballs and cucumber salad

Indulge in a flavorful medley of savory pork meatballs and crisp cucumber salad. Perfect blend of juicy meat and refreshing crunch in every bite.

Ingredients:

• ¼ cup golden raisins
• 2 lb. thin-skinned cucumbers (such as Persian, English hothouse, and/or kirby) cut into bite-size pieces
• 2½ tsp. kosher salt, divided, plus more
• 3 Tbsp. extra-virgin olive oil, divided
• 3 Tbsp. pine nuts
• ¾ cup Castelvetrano olives, pitted, divided
• 1 large egg
• 2 garlic cloves, finely grated
• ½ cup panko (Japanese breadcrumbs)
• 3 Tbsp. finely chopped parsley
• ¼ tsp. crushed red pepper flakes, plus more for serving
• Freshly ground black pepper
• 1 lb. ground pork
• ½ small red onion, very thinly sliced (use a mandoline if you have one)
• 2 cups tender herb leaves (such as mint and/or parsley)
• 1 Tbsp. red wine vinegar
• Plain whole-milk Greek yogurt (for serving)

Instructions:

1. Position oven racks on the top and bottom levels; start heating the oven to 425°F. Put raisins in a small bowl and cover them with hot water; let them soak until you're ready to use them.
2. Place cucumbers in a strainer set over a large bowl; sprinkle 1 tsp. of salt on them and mix gently. Let them rest while you prepare the meatballs. (Initially, it may appear like there are too many cucumbers, but they will reduce in size as they drain.)
3. Meanwhile, drizzle 2 tablespoons of oil on a large baking sheet with raised edges. Spread pine nuts evenly on a separate baking sheet with raised edges (preferably a quarter-sheet pan).
4. Finely dice ¼ cup of olives. Place in a large bowl and add egg, garlic, panko breadcrumbs, parsley, 1½ tsp. of salt, and ¼ tsp. of red pepper flakes; season with black pepper. Drain the raisins and add half of them to the bowl; mix thoroughly. Add pork and gently combine the ingredients using your hands. Take portions of the pork mixture, shaping them into balls of about the size of a golf ball; you should end up with around 20 meatballs. Place them on the oiled baking sheet, spacing them 1" apart. Turn to coat them in oil.
5. Bake the meatballs, rotating the baking sheet halfway through, until they are golden on the bottom and completely cooked, for 10 to 15 minutes. Toast the pine nuts on the lower oven rack until they turn golden brown, for approximately 3 minutes.
6. Roughly chop the remaining ½ cup of olives. Wrap the cucumbers in a clean kitchen towel and press to remove any excess liquid into the bowl (it's okay if they get slightly crushed); discard the liquid. Clean the bowl and combine the cucumbers, olives, pine nuts, onion, herbs, and the rest of the raisins in the bowl; toss gently. Drizzle in vinegar and the remaining 1 tablespoon of oil, season with salt and black pepper, and toss once more.
7. Spread a generous spoonful of yogurt on each plate, then add the salad and meatballs on top. Sprinkle more black pepper and red pepper flakes if desired.

Summary:

• Calories: 2473 kcal
• Fat: 181 g
• Protein: 113 g
• Carbs: 115 g
• Potassium: 4027 mg
• Magnesium: 372 mg