Careme Recipes

Oven-Roasted Garam Masala Pork Meatballs + Lemon–Cilantro Cabbage & Cucumber Slaw

Event-friendly, bite-sized pork meatballs with warming Indian spices (great alongside scotch) plus a crisp lemony cabbage-cucumber slaw packed separately so it stays snappy. Reheats cleanly in the microwave without turning soggy.

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Ingredients

Kroger® Ground Pork 1 lb $3.99/16 oz (sale)
Napa Cabbage (or Green Cabbage) 1/2 lb, very thinly sliced $2.99/lb (or $1.49/lb)
English Cucumber 1, julienned or thinly sliced $1.99 each
Garlic 2 cloves, grated/minced $1.50 each
Ginger Root 1-inch piece, grated $4.99/lb
Organic Cilantro 1/2 bunch, chopped $1.99
Fresh Lemons 1 lemon (about 2 tbsp juice + zest) $4.99/2 lb bag
Pantry: garam masala 2 tsp
Pantry: ground cumin 1 tsp
Pantry: salt, black pepper 1 tsp salt + pepper to taste
Pantry: olive oil 1 tbsp
Pantry: honey (optional) 1 tsp (balances lemon)

Instructions

Heat oven to 425°F. Line a sheet pan with foil or parchment and lightly oil it.
Meatballs: In a bowl combine 1 lb ground pork, grated garlic + ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp salt, black pepper, and half the chopped cilantro. Mix just until combined.
Form 14–16 bite-size meatballs (about 1 1/4-inch). Place on sheet pan; drizzle with 1 tbsp olive oil.
Roast 14–18 minutes until browned and cooked through (160°F). For extra color, broil 1–2 minutes at the end (watch closely).
Slaw (pack separately): Toss sliced cabbage + cucumber with lemon juice, a little zest, remaining cilantro, pinch of salt/pepper, and 1 tsp honey (optional).
To take: Cool meatballs 10 minutes, then pack. Reheat at office in short bursts (30 seconds at a time) until just warm; serve with cold slaw.

Cook time: 40 minutes

Estimated cost: $12–16

Health notes: Protein-forward; add more slaw for fiber. Keep portions small for a 4pm tasting so it doesn’t feel heavy.

Drink pairing: Scotch: excellent with speyside/highland and even light peat (the warm spices + savory pork play well). Keep the slaw acidic to reset the palate. Wine (if needed): dry rosé or dry riesling.

Mushroom–Onion & Italian Chicken Sausage Pasta with Lemon–Parsley Finish (Wine-Friendly)

A wine-friendly, slightly fancy pasta that still microwaves well: caramelized mushrooms and onions with a lemon-parsley finish tossed with browned Italian chicken sausage. It’s rich but not heavy, and the acidity keeps it bright in the glass.

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Wine picks:

Chateau Ste. Michelle Sauvignon Blanc Washington White Wine $7.97 1 bottle (750 ml)
Chevalier du Grand Robert Loire Sauvignon Blanc French White Wine $14.99 1 bottle (750 ml)

Ingredients

Simple Truth® Mild Italian Chicken Sausage 1 lb $5.49 (sale)
Kroger® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.69/8 oz
Jumbo Yellow Onions 1/2 lb, thinly sliced $1.49/lb
Garlic 3 cloves, minced $1.50 each
Parsley 1/2 bunch, chopped $1.69
Kroger® Fresh Lemons Bag 1 lemon (zest + 1–2 tbsp juice) $4.99
Pantry: pasta (spaghetti/penne) 6 oz dry
Pantry: olive oil 2 tbsp
Pantry: butter (optional) 1 tbsp
Pantry: salt, black pepper to taste
Pantry: red pepper flakes (optional) pinch
Chateau Ste. Michelle Sauvignon Blanc Washington White Wine 1 bottle (750 ml) $7.97

Instructions

Bring a pot of well-salted water to a boil. Cook 6 oz pasta to al dente. Reserve 3/4 cup pasta water, then drain.
Meanwhile, brown sausage: Slice chicken sausage into coins (or crumble if you prefer). Heat 1 tbsp olive oil in a large skillet over medium-high and brown sausage 4–6 minutes. Remove to a bowl.
Caramelize mushrooms/onions: In the same skillet add 1 tbsp olive oil (and 1 tbsp butter, optional). Add onions and cook 6–8 minutes until soft and starting to brown. Add mushrooms and cook 8–10 minutes until deep golden; season with salt/pepper. Add garlic and a pinch of red pepper flakes (optional) for 30 seconds.
Toss: Add pasta + browned sausage back to skillet. Add lemon zest, 1–2 tbsp lemon juice, and 1/2 cup reserved pasta water. Toss 1–2 minutes until glossy (add more pasta water as needed). Stir in chopped parsley and adjust salt/pepper.
To take: Cool 10 minutes, pack. Reheat with a small splash of water in the microwave to restore gloss; finish with an extra squeeze of lemon if you can.

Cook time: 55 minutes

Estimated cost: $14–20

Health notes: Comforting but balanced. Add extra sautéed greens (spinach/kale) if you want more vegetables.

Drink pairing: White: Sauvignon Blanc (zesty) or lightly oaked Chardonnay (rounder). Red: Pinot Noir (light, earthy) if you prefer red with pasta. If you only have Riesling/rosé around: both work—keep the dish lemony, not too spicy.

Wine picks:

Chateau Ste. Michelle Sauvignon Blanc Washington White Wine $7.97 1 bottle (750 ml)
Chevalier du Grand Robert Loire Sauvignon Blanc French White Wine $14.99 1 bottle (750 ml)

Why it works: For your wine-friendly mushroom–onion & Italian chicken sausage pasta with lemon–parsley finish, Sauvignon Blanc is the cleanest match: bright acidity to cut sausage richness, citrus notes to echo the lemon finish, and herbal lift that flatters parsley and mushrooms. Because the pasta reads “kind of fancy” but still weeknight-friendly, I’d pick one very good-value bottle for 2 people, or step up to a slightly more premium option if you want the pasta to feel more like a date-night pour. One 750 ml bottle is the right size for 2 people.