PORK MEATBALLS WITH APRICOT GLAZE

Pork Meatballs with Apricot Glaze image

These meatballs serve four as a main course or six as an appetizer. They can be kept warm in a slow cooker. They're a bit sweet with a subtle heat.

Provided by lutzflcat

Time 45m

Yield 4

Number Of Ingredients 16

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
¼ 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
¼ cup water
2 teaspoons chopped fresh cilantro, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
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.
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).
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.
Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.
Serve warm, garnished with cilantro.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 65 g, Cholesterol 81.7 mg, Fat 27.7 g, Fiber 1 g, Protein 21.1 g, SaturatedFat 9.4 g, Sodium 1198.5 mg