Recipe Details

Add a little more meat to your menu with these zesty pork meatballs from Chef Anthony McCarthy. Spiced with Lawry’s® Zesty Lemon & Pepper Wings Seasoning Mix and coated with a mix of cumin and garlic cream, this is the perfect comfort food dish for your upcoming fall menu! For a tasty add-on topping, sprinkle on some parsley or fresh parmesan.

For the Zesty Pork Meatballs:

  1. Mix shallots, pork, Lemon Pepper Wings Seasoning Mix, maple syrup and panko in a food processor until well blended.
  2. Form blend mixture into 12 equal sized balls and place onto a baking sheet.
  3. Place into oven at 400°F for 12-15 minutes.

For the Cumin and Garlic Cream:

  1. In a medium sauté pan, toast the cumin dry for 30 seconds.
  2. Add garlic, sauté for 30 seconds over medium heat. Add wine and reduce by half. Add cream and simmer for 5 minutes.
  3. Zest lemon and juice and add to cream.
  4. Add a pinch of salt and Lemon Pepper Wings Seasoning Mix to taste.

For Plating, Garnish & Serving:

  1. Plate meatballs and finish with cumin and garlic cream and top with parsley and parmesan.


Looking for something a little different on your menu?!  Try these other serving suggestions:

- on a sub roll as a variation of a "meatball parm"

- with a side or over a bowl of macaroni for "macaroni and meatballs"

- on a pizza or flatbread