These Pork Meatballs with Apple Cider Glaze are an appetizer that feels a little upscale but is easy to pull off. They have juicy pork with herby notes of sage and parsley, a hint of sweetness from grated apple, and a sticky, tangy glaze made from reduced apple cider.
These are perfect for holiday parties or anytime you want to add something warm and hearty to the table. They’re easy to make ahead and hold up well on a buffet or passed tray. Plus, they’re just as good warm as they are at room temp.
Helpful Tips
- Grate your onion and apple finely: This helps them blend into the meat mixture and keeps the meatballs tender.
- Keep an eye on the cider: It can go from reduced to burnt quickly toward the end. Watch it closely as it thickens.
- Batch friendly: You can easily double this recipe. Just reduce the cider in a larger pan and cook the meatballs in batches.
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Pork Meatballs with Apple Cider Glaze
These Pork Meatballs with Apple Cider Glaze have juicy pork with herby notes of sage and parsley, a hint of sweetness from grated apple, and a sticky, tangy glaze made from reduced apple cider.
Ingredients
- 2 cups apple cider
- 5 sprigs fresh thyme tied in a bundle
- 1 pound ground pork
- 1/2 onion grated
- 1 granny smith apple cored, peeled and grated
- 1 clove garlic grated
- 1 tablespoon whole grain mustard
- 1/2 teaspoon fennel seed
- 1 teaspoon salt
- 2 teaspoons fresh sage chopped
- 2 teaspoons fresh parsley chopped
- 1 egg
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or tin foil.
- In a medium saucepan, combine the apple cider and thyme. Heat over high heat until boiling, then reduce to medium and simmer for 20 minutes, or until reduced to 1/4 cup.
- In a mixing bowl, combine the ground pork, grated onion and apple, garlic, mustard, fennel seeds, salt, sage, parsley, egg, and breadcrumbs. Mix well. Form 20 meatballs.
- Set the meatballs, spaced out, on the baking sheet and cook for 20 minutes. When done, transfer to a bowl.
- Once the sauce is reduced to 1/4 cup, pour it over the meatballs and toss to coat. Serve with any extra sauce.
Nutrition
Calories: 92kcalCarbohydrates: 6gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 25mgSodium: 161mgPotassium: 116mgFiber: 1gSugar: 4gVitamin A: 32IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.