Dijon Pork Meatballs With Creamed Caraway Cabbage

• 1 pound ground pork
• 1 pound breakfast sausage bulk pork
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon pepper divided
• 3 1/2 teaspoons caraway seeds divided
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 1/4 cup dijon mustard divided
• 1/2 cup crushed pretzels
• 2 tablespoons brown sugar divided
• 1 head green cabbage cored and shredded
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 red onion medium, sliced
• 1/2 cup heavy cream
• 1 teaspoon apple cider vinegar

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the ground pork, pork breakfast sausage, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 2 teaspoons caraway seeds, garlic powder, onion powder, 1/4 cup Dijon mustard, crushed pretzels and 1 tablespoon brown sugar.
3. Shape the meat mixture into balls the size of golf balls.
4. Place the meatballs on a prepared baking sheet with a rack (optional) and bake the meatballs in a preheated oven for 35-40 minutes.
5. 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, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Cover and continue cooking (stirring occasionally) until the cabbage reduces by half.
7. Once reduced, stir in 11/2 teaspoon caraway seeds, allspice and 1 tablespoon brown sugar.
8. Continue cooking for an additional 5 minutes.
9. Reduce heat to low and stir in the heavy cream, 2 teaspoons Dijon and the apple cider vinegar.
10. Remove the meatballs from the oven.
11. To serve, spoon the meatballs over the creamed caraway cabbage and enjoy!

ground pork, sausage bulk pork, kosher salt, pepper, caraway seeds, garlic, onion powder, pretzels, brown sugar, green cabbage, olive oil, butter, red onion, heavy cream, apple cider vinegar

Taken from www.yummly.com/recipe/Dijon-Pork-Meatballs-with-Creamed-Caraway-Cabbage-1548214 (may not work)