Skillet Meatballs With Juicy Blackberries
Published Sept. 21, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12ounces blackberries, halved if large (about 2 ½ cups)
- 1tablespoon granulated sugar (any type)
- 1tablespoon sherry or red wine vinegar
- Kosher salt (such as Diamond Crystal) and black pepper
- 1pound ground lamb or pork
- ⅓cup panko bread crumbs
- 1large egg
- 1teaspoon coriander, fennel or caraway seeds, lightly crushed, plus more for serving
- ½teaspoon fresh thyme leaves or dried mint, plus more for serving
Nutritional analysis per serving (4 servings)
408 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 22 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange a rack in the upper third of the oven and set the oven to broil.
- Step 2
Set a handful of the blackberries aside for Step 4. In a large (12-inch) cast-iron or other broiler-proof skillet, stir together the remaining blackberries with the sugar, vinegar and a pinch of salt and pepper.
- Step 3
In a medium bowl, stir together the ground meat, panko, egg, seeds, thyme leaves, 1 teaspoon salt and a few grinds of black pepper. Roll into 12 meatballs (about 2½ tablespoons each) and nestle them among the blackberries in the skillet. (The blackberries may not be in a single layer and that’s OK.) Broil until the blackberries are soft and the meatballs are golden and cooked through, 8 to 10 minutes.
- Step 4
Add the remaining blackberries to the skillet and mash some of the blackberries with a fork or spoon to release their juices. If the sauce seems more watery than juicy, simmer on the stovetop over medium-high to thicken (no need to remove the meatballs). Serve the meatballs garnished with more seeds, thyme leaves and black pepper.
Private Notes
Comments
The 8-10 minute cooking is inaccurate for pork, at least for my broiler on high. I’ve had to cook the meatballs 17-19 minutes, and flipped them half way.
I really liked it. Essentially a mild fruity sweet-sour sauce over the meatballs. I used pork because I had it and went with caraway and coriander seeds. Found I was completely out of thyme and mint so I used some za'atar instead. I found my broiler took about 13 minutes to cook the meatballs. I will try it again with lamb sometime. And for those wondering, yes, I don't see why you couldn't do it with raspberries or blueberries or even peaches or apricots.
Could you make this with another berry? Like blueberries? Seems a really odd combination of flavors..
This was such a simple dish to produce, but the results were astonishing. I used coriander and fennel seeds, as well as mint and time. The jammy savory deliciousness was a surprise - so few ingredients needed to produce this, and we all loved it. Ali just nails it, brava!
7/29/24 Excellent! Used fennel seed and minced fresh mint (why use dry when I have a ton growing outside.) Also substituted gluten free quick oats for the panko (my husband has celiac disease.) I mixed the berries, sugar, and vinegar in a bowl first. Quickly browned the lamb meatballs in a very lightly oiled skillet before adding the berries and putting it under the broiler. Meat was done in 8-10 minutes.
Made with Concord grapes I received in my CSA box last fall and had frozen. Otherwise as written although the meatballs required about 14 minutes under the broiler. The sweet sour grape and coriander flavors were amazing!