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
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