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..
Quick and delicious! Served it with pearl couscous.
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.