Dijon Pork Meatballs with Creamed Caraway Cabbage
These super moist and flavorful pork meatballs with Dijon mustard and pretzels pair perfectly with creamed caraway cabbage.
Calories:
Ingredients
- 1 pound ground pork
- 1 pound bulk pork breakfast sausage
- 1½ teaspoons kosher salt divided
- ½ teaspoon pepper divided
- 3½ teaspoons caraway seeds divided
- pinch allspice
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- ¼ cup plus 2 tablespoons Dijon mustard, divided
- ½ cup crushed pretzels
- 2 tablespoon brown sugar divided
- 1 head green cabbage cored and shredded
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium red onion sliced
- ½ cup heavy cream
- 1 teaspoon apple cider vinegar
Tools
- 1 large bowl
- zip-top bag for crushing pretzels
- rolling pin for crushing pretzels
- baking sheet
- aluminum foil to cover baking sheet optional
- baking rack to fit in baking sheet optional
- large skillet
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix together the ground pork, pork breakfast sausage, ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons caraway seeds, garlic powder, onion powder, ¼ cup Dijon mustard, crushed pretzels and 1 tablespoon brown sugar.
- Shape the meat mixture into balls the size of golf balls.
- Place the meatballs on a prepared baking sheet with a rack (optional) and bake the meatballs in a preheated oven for 35-40 minutes.
- While the meatballs cook, saute the shredded cabbage with the olive oil and butter in a large skillet over medium/high heat. Stir in the red onion, ½ teaspoon salt and ¼ teaspoon black pepper.
- Cover and continue cooking (stirring occasionally) until the cabbage reduces by half.
- Once reduced, stir in 1½ teaspoon caraway seeds, allspice and 1 tablespoon brown sugar.
- Continue cooking for an additional 5 minutes.
- Reduce heat to low and stir in the heavy cream, 2 teaspoons Dijon and the apple cider vinegar.
- Remove the meatballs from the oven.
- To serve, spoon the meatballs over the creamed caraway cabbage and enjoy!
Notes
The salt in this recipe is just a guide. If you're watching your sodium intake, please feel free to cut back on the amount used.
If you're a big fan of allspice, please feel free to add more than just a pinch. Adding a touch more will give extra warmth (spice) to the entire dish. Just remember to taste as you go.
The apple cider vinegar at the end is optional, but it will add a brightness to the completed dish that is quite remarkable.
If you're a big fan of allspice, please feel free to add more than just a pinch. Adding a touch more will give extra warmth (spice) to the entire dish. Just remember to taste as you go.
The apple cider vinegar at the end is optional, but it will add a brightness to the completed dish that is quite remarkable.