Zesty Pork Meatballs with Cumin and Garlic Cream
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| 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 |
Instructions
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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