Zesty Pork Meatballs with Cumin and Garlic Cream

*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.


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
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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