*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Cumin and Garlic Cream | |
Club House Cumin, Ground | 1 tsp |
Garlic, minced | 1 tsp |
Heavy cream | 1 cup |
White wine | 1/4 cup |
Lemon | 1 each |
Kosher salt | 1 tsp |
Topping | |
Parmesan | 50 g |
Italian parsley, chopped | 2 tbsp |
Zesty Pork Meatballs | |
Ground Pork | 1 lb |
Shallot, diced | 1 each |
Lawry's Lemon Pepper Wing Seasoning | 1 tbsp |
Maple syrup | 2 tbsp |
Panko bread crumbs | 1 cup |
This recipe was created for Club House for Chefs by: Anthony McCarthy, Executive Chef of The Saskatoon Club in Saskatoon, SK.
For the Zesty Pork Meatballs: Mix shallots, pork, Lawry’s Lemon Pepper Wings Seasoning, maple syrup and panko in a food processor until well blended. Form blend into 12 equal sized balls and place onto a baking sheet. Place into oven at 400 F for 12-15 minutes.
For the Cumin and Garlic Cream: In a medium sauté pan, toast the cumin dry for 30 seconds. Add garlic, sauté for 30 seconds over medium heat. Add wine and reduce by half. Add cream and simmer for 5 minutes. Zest lemon and juice and add to cream. Next, add a pinch of salt and Lawry’s Lemon Pepper Wings Seasoning to taste.
For Serving: Plate meatballs and finish with cumin and garlic cream and top with parsley and parmesan.
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