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Pork Meatballs with Apricot Glaze
Pork Meatballs with Apricot Glaze
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Sweet and savory pork meatballs with dried apricots, served in a delicious apricot glaze. Great as a main dish or appetizer.
Ingredients:
  • 1 pound ground pork
  • 3 tablespoons finely chopped dried apricots
  • 1 tablespoon minced red onion
  • 1 teaspoon minced fresh ginger
  • 1 large clove garlic, minced
  • 0.25 teaspoon salt
  • 1 cup apricot preserves
  • 5 tablespoons low-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 2 teaspoons Sriracha sauce, or to taste
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 0.25 cup water
  • 2 teaspoons chopped fresh cilantro, or to taste
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and line a rimmed baking sheet with parchment paper.
  • Combine ground pork, sweet apricots, aromatic onion, zesty ginger, flavorful garlic, and salt in a spacious bowl. Use a tablespoon-sized cookie scoop to shape the mixture into meatballs and lay them out on the baking sheet.
  • Bake the meatballs in the preheated oven for 15 to 17 minutes until they reach an internal temperature of at least 160 degrees F (71 degrees C. Use an instant-read thermometer to check for doneness.
  • In a saucepan over medium-low heat, combine apricot preserves, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce. Heat through for 3 to 4 minutes, stirring until well combined.
  • Dissolve cornstarch in water and pour into saucepan. Cook while whisking until glaze thickens, 2 to 3 minutes.
  • Combine the meatballs with the glaze, ensuring they are well coated, and let simmer for 2 minutes.
  • Present the dish hot, adorned with fresh cilantro.

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