Maple Glazed Pork Meatballs
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
Meatballs
- 29.58 ml olive oil
- 1 medium yellow onion, diced
- 1 small granny smith apple, peeled, cored, finely diced
- 14.79 ml grated fresh ginger
- 2 garlic cloves, minced
- 453.59 g ground pork
- 1 egg
- 118.29 ml unseasoned breadcrumbs
- 59.14 ml milk
- 29.58 ml pure maple syrup
- 4.92 ml ground fennel
- 2.46 ml dried red pepper flakes
- 2.46 ml kosher salt
- 1.23 ml ground black pepper
-
Glaze
- 29.58 ml pure maple syrup
- 9.85 ml tomato paste
- 118.29 ml apple juice
- 9.85 ml cider vinegar
directions
- To make meatballs: Line a baking sheet with foil.
- Heat oil in a large skillet over medium heat. Add onion. Cook until translucent, 7 to 10 minutes. Stir in apples, ginger and garlic. Cook 1 to 2 minutes. Remove from heat. Cool.
- In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper. Add onion mixture. Mix with your hands until uniform. Roll by tablespoonfuls into 1-inch balls. Arrange on prepared sheet. Refrigerate 30 minutes.
- Preheat oven to 400 degrees.
- To make glaze: Whisk together maple syrup, tomato paste, apple juice and vinegar in a small saucepan. Bring to a simmer. Cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Remove from heat. Cool slightly.
- Brush meatballs with half of glaze. Bake 10 minutes. Brush with remaining glaze. Bake 5 to 10 minutes longer or until cooked through. Serve warm.
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