|Cumin and Garlic Cream|
|Club House Cumin, Ground||1 tsp|
|Garlic, minced||1 tsp|
|Heavy cream||1 cup|
|White wine||1/4 cup|
|Kosher salt||1 tsp|
|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.