In a large bowl, combine pork, panko, parsley, allspice, nutmeg, onion, garlic, black pepper, salt and eggs until well combined.
Divide mixture into 1 oz. round meatballs.
Heat oil in large sauté pan over medium-high heat and sear meatballs on all sides. Cook until internal temperature reaches 145° F. Remove from heat and reserve.
Creamy Blackberry Sauce DIRECTIONS:
In a large Dutch oven, melt butter and whisk in flour, cooking over medium heat until browned.
Whisk in chicken stock and bring to a simmer, whisking constantly until thickened.
Finish sauce with all remaining ingredients; stirring until well combined.
Add pork meatballs to Creamy Blackberry Sauce for 10 minutes or until warmed throughout.
Blackberry Drizzle DIRECTIONS:
Add all ingredients into a blender and blend until well combined. About 2-3 minutes. Cover and set aside.
TO SERVE:
For each serving, plate 7 fully cooked meatballs and garnish with grilled onions, Blackberry Drizzle and sprinkle of parsley.