Maple-Glazed PORK Meatballs
- 20m Prep Time
- 25m Cook Time
- 1h 15mReady In
These maple-glazed pork meatballs combine savory pork with sweet maple syrup and apple for a delicious main dish. They are baked with a glossy glaze that caramelizes beautifully.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion diced
- 1 small Granny Smith apple peeled, cored, and finely diced
- 1 tbsp ginger grated or finely minced
- 2 clove garlic minced
- 1 lb ground pork
- 1 large egg
- 1/2 cup unseasoned breadcrumbs
- 1/4 cup milk
- 2 tbsp pure maple syrup
- 1 tsp ground fennel seeds
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp pure maple syrup
- 2 tsp tomato paste
- 1/2 cup apple juice
- 2 tsp cider vinegar
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 229 mg
- Iron: 3.51 mg
- Magnesium: 61.5 mg
- Phosphorus: 382 mg
- Potassium: 808 mg
- Zinc: 4.17 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp extra-virgin olive oil
- 1 lb ground pork
- 1 large egg
- 1/2 cup unseasoned breadcrumbs
- 1/4 cup milk
- 2 tbsp pure maple syrup
- 1 tsp ground fennel seeds
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp pure maple syrup
- 2 tsp tomato paste
- 1/2 cup apple juice
- 2 tsp cider vinegar
Prepare
- Dice 1 medium yellow onion
- 1 small Granny Smith apple, peeled, cored, and finely diced
- 1 tbsp ginger, grated or finely minced
- Mince 2 clove garlic
Let's Cook
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Step 1.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, 7 to 10 minutes. Stir in the diced apple, grated ginger, and minced garlic; cook for 1 to 2 minutes more. Remove from heat and let cool to lukewarm.
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Step 2.
In a large bowl, combine 1 pound ground pork, 1 large egg, ½ cup breadcrumbs, ¼ cup milk, 2 tablespoons maple syrup, 1 teaspoon ground fennel, ½ teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the cooled onion mixture and mix with your hands until uniform. Roll the mixture by the tablespoon into 1-inch balls and arrange on a foil-lined baking sheet. Refrigerate for at least 30 minutes, or until firm.
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Step 3.
While the meatballs chill, preheat the oven to 400°F. In a small saucepan, whisk together 2 tablespoons maple syrup, 2 teaspoons tomato paste, ½ cup apple juice, and 2 teaspoons cider vinegar. Bring to a simmer over medium heat, stirring occasionally, and cook until reduced by half, about 5 to 7 minutes. Transfer the glaze to a heat-proof bowl and let cool slightly.
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Step 4.
Brush the chilled meatballs with half of the glaze. Bake for 10 minutes. Remove from the oven, brush with the remaining glaze, and bake for an additional 5 to 7 minutes, until the internal temperature reaches 160°F. Serve warm.