Scandinavian Meatballs

Pork meatballs smothered in a creamy blackberry sauce with grilled onions and cardamom, finished with fresh parsley.

Allergens: Eggs, Dairy (butter, heavy cream), Gluten (panko), Shellfish (Worcestershire sauce)


Scandinavian Meatball INGREDIENTS:

70 each Pork Meatballs, sub-recipe
5 cups Creamy Blackberry Sauce, sub-recipe
5 cups Onion, yellow, ¼” slices, grilled
½ cup Parsley, chopped
¾ cup Blackberry Drizzle, sub-recipe

Pork Meatball INGREDIENTS:

2½ lbs Pork, ground
⅔ cup Panko
2½ Tablespoons Parsley, picked
½ teaspoon Allspice, ground
½ teaspoon Nutmeg, ground
¾ cup Yellow onion, minced
1½ Tablespoons Garlic, minced
½ teaspoon Black pepper, ground
1¼ teaspoons Salt, kosher
3 each Whole egg
¼ cup Vegetable oil

Creamy Blackberry Sauce INGREDIENTS:

1¼ cups Butter, unsalted
5 cups Chicken stock
2½ cups Heavy cream
2½ Tablespoons Worcestershire sauce
2½ teaspoons Dijon mustard
2 Tablespoons Salt, kosher
1¼ cups DOLE® Chef-Ready Blackberry Frozen Purée, thawed
½ teaspoon Green cardamom, ground

Blackberry Drizzle INGREDIENTS:

½ cup DOLE Chef-Ready Blackberry Frozen Purée, thawed
¼ cup Water

Pork Meatballs DIRECTIONS:

  1. In a large bowl, combine pork, panko, parsley, allspice, nutmeg, onion, garlic, black pepper, salt and eggs until well combined.
  2. Divide mixture into 1 oz. round meatballs.
  3. 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:

  1. In a large Dutch oven, melt butter and whisk in flour, cooking over medium heat until browned.
  2. Whisk in chicken stock and bring to a simmer, whisking constantly until thickened.
  3. Finish sauce with all remaining ingredients; stirring until well combined.
  4. Add pork meatballs to Creamy Blackberry Sauce for 10 minutes or until warmed throughout.

Blackberry Drizzle DIRECTIONS:

  1. Add all ingredients into a blender and blend until well combined. About 2-3 minutes. Cover and set aside.

TO SERVE:

  1. For each serving, plate 7 fully cooked meatballs and garnish with grilled onions, Blackberry Drizzle and sprinkle of parsley.
Yield: 10 portions