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About the Dish

12 ounces Ground Pork
2 cloves Garlic
2 sprigs Oregano
1/2 teaspoon PeachDish Salt
2 small Spring Onion
2 ears Corn
6 ounces Summer Squash
6 ounces Snap Beans
1/4 cup White Wine
1 pat Butter
Per Serving
Calories 589
Total Fat 36 g
Saturated Fat 13 g
Trans Fat 0 g
Polyunsaturated Fat 7 g
Monounsaturated Fat 14 g
Cholesterol 117 mg
Sodium 803 mg
Total Carbohydrates 33 g
Dietary Fiber 7 g
Sugar 12 g
Protein 36 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel and mince 2 garlic cloves. Pick and chop oregano leaves. Trim roots and ends from green onions, and thinly slice the rest crosswise, keeping white and green parts separate. Remove husk and silk from corn. Place each ear flat on cutting board, and use a large, sharp knife to run the blade down the outside edge of the ear to cut kernels away from cob. Turn the ear slightly and repeat, until all the kernels are cut from the cob. Trim ends from squash, and cut squash into 1/2-inch cubes. Trim ends from snap beans, and cut beans into 1-inch pieces.
In a mixing bowl, combine pork, minced garlic, oregano and 1/4 teaspoon PeachDish Salt. Divide mixture into 12 equal portions. Roll each portion between your cupped hands to form a smooth ball.
Heat a skillet over medium-high heat, and add 1 tablespoon cooking oil. When oil is shimmering add meatballs. Sear 2-3 minutes without stirring to brown on bottom. Turn meatballs a quarter turn, and cook without moving 2-3 minutes to brown on bottom. Repeat 2 more times.
Reduce heat to medium, and add green onion whites. Cook 1-2 minutes, stirring occasionally. Stir in corn, and cook 2 minutes more. Stir in squash, and cook 2 minutes more. Stir in snap beans, and cook 2 minutes more.
Stir in green onion greens, 1/4 teaspoon PeachDish Salt, and cooking wine. Stir in butter to melt. Taste and adjust seasoning as desired with PeachDish Salt.
Serve and enjoy!