Maple Orange Glazed Meatballs
Makes about 15
2 tbsp Milk
1/2 cup Panko
1 lb Ground Pork
1 tbsp Maple Orange Sugar Shaker
3 Garlic Cloves, minced
1 tbsp Shallot Olive Oil
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
Preheat the oven to 425 degrees.
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.
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.
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.
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**