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  • A close-up view of our Marionberry jam sitting next to some fresh marionberries.

    Marionberry Jam

  • A close-up view of Oregon Growers Pumpkin Butter on a table sitting next to a decorative plant.

    Pumpkin Butter

  • A bottle of our Raspberry Fruit syrup drizzling syrup onto a stack of pancakes.

    Raspberry Syrup

  • Meatballs with Marionberry-Orange Glaze and Pureed Parsnips

    Plate of pureed parsnips topped with glazed meatballs using Oregon Growers Marionberry Jam and garnished with parsley.

    Combining ground pork and turkey with breadcrumbs and parsley create a flavorful and moist meatball. Now take these meatballs and top them with a sweet and citrusy marionberry glaze served over pureed parsnips. This is a dinner that everyone will enjoy. This meal can easily be made ahead and reheated when ready to serve. Or, skip the pureed parsnips and serve the glazed meatballs as an appetizer.

    SERVES: 4 to 6


    1. Meatballs
    • 1 tablespoon olive oil
    • 1 cup finely chopped onions
    • 1 tablespoon minced garlic
    • 1/2 pound ground pork
    • 1/2 pound ground turkey
    • 3 tablespoons chopped flat-leaf parsley
    • 1/4 cup panko breadcrumbs
    • 3 large eggs
    • coarse salt and freshly ground pepper
    2. Marionberry Glaze
    3. Parsnip Puree
    • 2 cups parsnips, peeled and chopped
    • 2 cloves garlic, minced
    • 3 cups milk
    • coarse salt and freshly ground pepper


    1. To make the meatballs:
    1. Preheat the oven to 325 degrees.
    2. In a medium skillet over medium-low heat, warm 1 tablespoon olive oil.
    3. Add chopped onions and minced garlic.
    4. Cook until soft, about 7 minutes.
    5. Set aside to cool.
    6. In a large bowl, combine the ground pork and turkey with the onions and garlic, 2 tablespoons of parsley, breadcrumbs and eggs.
    7. Season with salt and pepper.
    8. Create 1-inch meatballs and place on a baking sheet.
    9. Bake for 15 minutes.
    2. To make the marionberry glaze
    1. Combine all ingredients in a large saucepan and cook over medium heat for 15 minutes, until reduced by half.
    2. Remove and let cool.
    3. To make the parsnip puree:
    1. Combine all ingredients in a large saucepan over medium heat.
    2. Cook for 20 minutes, stirring occasionally, until tender.
    3. Remove from the heat and transfer to a food processor or blender.
    4. Puree until smooth.
    5. Season with salt and pepper and set aside.
    4. Ready to Serve:
    1. Put the meatballs in a large skillet over medium heat.
    2. Pour the marionberry glaze over top and cook for 2 minutes.
    3. Using a spoon, coat all sides of the meatballs with the glaze.
    4. Serve individual plates with a serving of the pureed parsnips topped with the glazed meatballs.
    5. Garnish with chopped parsley.

    Featured Product


    Marionberry Jam

    Your meatball dinner will be a family legend with the recipe that includes our famous Marionberry Jam.