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.

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IngredientsQuantities
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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