Equipment
Ingredients
Meatballs
- 40 g panko breadcrumbs
- 60 ml whole milk
- 250 g ground lamb, chilled
- 250 g ground pork, chilled
- 1 egg, lightly beaten
- 2 garlic, minced
- 2 g fresh thyme, finely chopped
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 2 g ground cumin
Blackberry Sauce
- 15 ml olive oil
- 1 shallot, finely diced
- 30 ml balsamic vinegar
- 120 ml chicken broth
- 300 g fresh blackberries, rinsed
- 30 g honey
Nutrition (per serving)
Method
In a large mixing bowl, combine the panko breadcrumbs and whole milk. Let the mixture sit to hydrate and form a panade. This step is essential for keeping the meatballs juicy during cooking.
Add the chilled ground lamb, ground pork, lightly beaten egg, minced garlic, chopped thyme, salt, pepper, and cumin to the bowl with the panade. Mix gently by hand until the ingredients are just evenly distributed. Form the mixture into 16 evenly sized meatballs. Wash your hands thoroughly with soap and water after handling raw meat to prevent cross-contamination.
Heat the olive oil in a cast iron skillet over medium-high heat. Carefully add the meatballs and sear them, turning occasionally with a spatula, until a deep brown crust forms on all sides. Remove the partially cooked meatballs from the skillet and set them aside on a clean plate.
Lower the skillet heat to medium. Add the diced shallot and cook until softened and translucent. Pour in the balsamic vinegar and chicken broth, using a spatula to scrape up any browned bits stuck to the bottom of the pan.
Add the fresh blackberries and honey to the liquid in the skillet. Bring the mixture to a rapid simmer. Use the back of your spatula to gently mash about half of the blackberries to release their juices and thicken the base.
Return the seared meatballs and any resting juices to the skillet. Reduce the heat to medium-low and let everything simmer together. Cook until the sauce is thick, sticky, and glossy, and the meatballs are cooked through to an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit. Serve hot.
Chef's Notes
- Using a combination of ground lamb and pork balances the rich, earthy flavor of the lamb with the sweet, fatty profile of the pork, preventing the dish from becoming overly gamey.
- A well-seasoned cast iron skillet is crucial for developing a deep crust on the meatballs without them sticking, which adds a savory depth that contrasts beautifully with the fruit sauce.
- Do not skip the panade made from milk and panko. This starch matrix absorbs juices during cooking that would otherwise be lost into the pan, guaranteeing a tender bite.
- Adjust the sweetness of the sauce at the end of cooking. Depending on the natural tartness of your fresh blackberries, you may need to tweak the honey ratio to achieve the perfect sweet-tart balance.
Storage
Refrigerator: 4 days — Store in an airtight container. The sauce will thicken significantly when cold.
Freezer: 3 months — Freeze in a freezer-safe container with the sauce to protect the meatballs from freezer burn.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce, or microwave in 30-second intervals until hot.
