Pork Meatballs with Apricot Glaze
Description
Perfect as either a main course or an appetizer, these simple pork meatballs are sweetened with bits of dried apricots and served in a delicious apricot glaze.
Ingredients
•
1 pound ground pork
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3 tablespoons finely chopped dried apricots
•
1 tablespoon minced red onion
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1 teaspoon minced fresh ginger
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1 large clove garlic, minced
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1/4 teaspoon salt
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1 cup apricot preserves
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5 tablespoons low-sodium soy sauce
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2 tablespoons Dijon mustard
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1 tablespoon brown sugar
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1 tablespoon sesame oil
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2 teaspoons Sriracha sauce, or to taste
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1 teaspoon Worcestershire sauce
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1 tablespoon cornstarch
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1/4 cup water
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2 teaspoons chopped fresh cilantro, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2
Mix ground pork, apricots, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.
3
Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
4
Meanwhile, whisk apricot preserves, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.
5
Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
6
Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.
7
Serve warm, garnished with cilantro.