Maple Orange Glazed Meatballs


Makes about 15


Meatballs:

2 tbsp Milk

1/2 cup Panko

1 lb Ground Pork

1 tbsp Maple Orange Sugar Shaker

3 Garlic Cloves, minced

Habanero or Roasted garlic Sea Salt

1 tbsp Shallot Olive Oil


Glaze:

1/2 cup Orange Marmalade

1/4 cup Maple Syrup

1/4 cup Spicy Sriracha Balsamic

1/4 cup Soy Sauce

1 tbsp Mustard (we like creamy garlic mustard)

2 tbsp Water

Fresh Ground Black Pepper


  1. Preheat the oven to 425 degrees.

  2. Make the meatballs by placing the panko and milk in a medium bowl and let sit for a minute. Add in the ground pork, sugar shaker, garlic, salt and olive oil. Mix until everything is combined. To test the salt, you can pinch off a small portion and cook it in a pan, taste and add more salt if needed.

  3. Roll out into golf ball sized balls and place on a parchment lined sheet pan. Shake a little more sugar shaker on top of the meatballs. Bake in the oven for 20-25 minutes or until they are cooked through.

  4. While the meatballs are cooking, make the glaze by placing all the ingredients into a small saucepan and cook on medium-high heat. Let the glaze simmer for 10-15 minutes.

  5. Once the meatballs are done, remove them from the oven and in a serving dish toss them with the orange glaze. Garnish with sliced chives or chopped cilantro

**These are great on their own for an appetizer, serve them over rice or along side roasted veggies**

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