Oven-Baked Meatballs with Pork Tenderloin

• 1 kg minced pork tenderloin
• 3 tablespoons (30g) oats
• 2 medium dry onions, about 250g
• 1 medium dark zucchini, about 250g
• 2 tablespoons (20ml) olive oil
• 1 teaspoon (3g) garlic powder
• 1 teaspoon (4g) sweet paprika
• ½ teaspoon turmeric
• 1 teaspoon (4g) spice mix (cumin)
• 1 tablespoon (5g) lemon zest
• 2 tablespoons (20ml) lemon juice
• 1 tablespoon (35g) whole grain mustard
• 2 teaspoons dried oregano
• 1 ½ teaspoons (12g) salt
• ½ teaspoon black pepper
• 2 egg whites

For the Yogurt Mustard Sauce

• 1 cup (250g) yogurt of your choice
• 1 tablespoon (25g) Mild mustard
• 1 teaspoon lemon zest
• ½ teaspoon garlic powder
• 1 teaspoon oregano

1. Ask your butcher to remove the sinews from the pork tenderloin and then grind it for you. Grind the oats until they resemble flour. Coarsely chop the onion and grind it.
2. In a bowl, combine all the ingredients for the meatballs. Mix well for 3-4 minutes until the mince becomes fluffy. Take a small amount of mince, about 33-35g, and shape your meatballs. Place them on a baking tray lined with parchment paper.
3. Bake the meatballs in a preheated convection oven at 250°C for only 10 minutes. Take them out of the oven and prepare the yogurt sauce. In a bowl, mix all the sauce ingredients. Serve the meatballs with the yogurt sauce.