Pork Meatballs atop Black Caviar Lentils w/ Cumin Yuzu Mayo

Exceptionally moist and tender Pork Meatballs atop decadent Black Caviar Lentils and topped with a silky-smooth Cumin Yuzu Mayo. This dish shouts comfort food in all the right ways. Plus, the best part is this simple, yet delicious dish comes together in about 45 minutes for those evenings you want flavor without the labor.

A little quick comfort food right from your home kitchen.

Now let’s get cookin’! 👩🏻‍🍳👨🏻‍🍳

Ingredients

Steps

1. In a medium sized pot heat up 2 Tbl olive oil and begin to sauté the onion, carrot, and celery until translucent about 3-4 minutes. Then add in the garlic and cook for one to two minutes more. Next add in the lentils, salt, black pepper and three cups of water or broth. Simmer 30-40 minutes until the lentils and tender, making sure to stir the mixture every few minutes.
   
   
2. While the lentils are cooking combine all the ingredients for the meatballs in a large bowl and mix thoroughly. We like to fry up a small chunk of the meat mixture before making the meatballs so that we can adjust the flavor. When you have the flavor right, use an ice cream scoop or a large spoon to make equal sized portions. We lay everything out on a sheet tray lined with parchment paper first then go back and “roll” the balls tighter with our hands.
   
   Once you have the meatballs all rolled out and line up on the sheet tray like little soldiers ( the more evenly they are spaced the better they will cook ) toss the tray in an oven preheated to 425° and cook for 20-25 minutes or until the pork meatballs reach 165°
   
   
3. With the lentils and meatballs working its time to mix up the Cumin Yuzu Mayo.
   combine all the ingredients in a small bowl and mix thoroughly. It’s that simple, now just give it a taste, you can add in extra yuzu or lemon if you like it a little extra tart. Be careful adding more cumin, as it can sneak up on you, a little goes a long way.
   For plating we like to add the mayo to a plastic sandwich bag. Then just cut the very tip off one corner, this gives you an impromptu piping bag making it super simple to sauce your dish in style.
   Any leftover mayo can be stored in the fridge but should be used within five days for optimum freshness and flavor. 
   
   
4. Now that everything is ready to go, grab your favorite dish and plate away.
   Start with a big scoop of the Black Caviar Lentils, followed by one or two of the scrumptious Pork Meatballs, the drizzle some of the decadent Cumin Yuzu Mayo on top.
   
   
5. That’s all, now just dig in and enjoy. Feel free to leave us a little feedback after you try this dish. We love to hear how it all turned out
   
   
   For another Yuzu inspired dish try our Yuzu Clams with Parmesan and Zucchini Noodles.

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Pork Meatballs atop Black Caviar Lentils w/ Cumin Yuzu Mayo

Exceptionally moist and tender Pork Meatballs atop decadent Black Caviar Lentils and topped with a silky-smooth Cumin Yuzu Mayo. 

Pork Meatballs

• 1 Lb Ground Pork
• 2 Tbl Preserved Lemon
• 1 Tbl Kosher Salt
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 1 tsp Cumin
• 1 Tbl Lemon Juice
• 2 tsp Black pepper

Black Caviar Lentils

• 1 c Black Lentils
• 1/4 c Carrot, small dice
• 1/4 c Celery, small dice
• 1/4 c Onion, small dice
• 2 Tbl Garlic, minced
• 1 Tbl Kosher Salt
• 2 Tbl Olive Oil
• 1 Tbl Black Pepper

Cumin Yuzu Mayo

• 1 c Kewpie Mayo
• 2 tsp Cumin
• 2 Tbl Yuzu Juice
• 1 Tbl Lemon Juice
• 2 tsp Garlic Powder

Allergens

• Pork, Celery, Egg, Pork

1. 1.    In a medium sized pot heat up 2 Tbl olive oil and begin to sauté the onion, carrot, and celery until translucent about 3-4 minutes. Then add in the garlic and cook for one to two minutes more. Next add in the lentils, salt, black pepper and three cups of water or broth. Simmer 30-40 minutes until the lentils and tender, making sure to stir the mixture every few minutes.

   2.    While the lentils are cooking combine all the ingredients for the meatballs in a large bowl and mix thoroughly. We like to fry up a small chunk of the meat mixture before making the meatballs so that we can adjust the flavor. When you have the flavor right, use an ice cream scoop or a large spoon to make equal sized portions. We lay everything out on a sheet tray lined with parchment paper first then go back and “roll” the balls tighter with our hands.Once you have the meatballs all rolled out and line up on the sheet tray like little soldiers ( the more evenly they are space the better they will cook ) toss the tray in an oven preheated to 425° and cook for 20-25 minutes or until the pork meatballs reach 165°

   3.    With the lentils and meatballs working its time to mix up the Cumin Yuzu Mayo.combine all the ingredients in a small bowl and mix thoroughly. It’s that simple, now just give it a taste, you can add in extra yuzu or lemon if you like it a little extra tart. Be careful adding more cumin, as it can sneak up on you, a little goes a long way.For plating we like to add the mayo to a plastic sandwich bag. Then just cut the very tip off one corner, this gives you an impromptu piping bag making it super simple to sauce your dish in style.Any leftover mayo can be stored in the fridge but should be used within five days for optimum freshness and flavor. 

   4.    Now that everything is ready to go, grab your favorite dish and plate away.Start with a big scoop of the Black Caviar Lentils, followed by one or two of the scrumptious Pork Meatballs, the drizzle some of the decadent Cumin Yuzu Mayo on top.

   5.    That’s all, now just dig in and enjoy. Feel free to leave us a little feedback after you try this dish. We love to hear how it all turned out

Main Course

American

Cashew Basil Pesto, caviar, cumin, garlic, lentils, mayo, Meatball, Olive Oil, pork, yuzu