Ingredients
12 ounces blackberries, halved if large (about 2 ½ cups)
1 tablespoon granulated sugar (any type)
1 tablespoon sherry or red wine vinegar
Kosher salt (such as Diamond Crystal) and black pepper
1 pound ground lamb or pork
1/3 cup panko bread crumbs
1 large egg
1 teaspoon coriander, fennel or caraway seeds, lightly crushed, plus more for serving
1/2 teaspoon fresh thyme leaves or dried mint, plus more for serving
Directions
1
Arrange a rack in the upper third of the oven and set the oven to broil.
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.
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 2 1/2 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.
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.