February 2023 - Toronto ON
Every now and then I just want meatballs. I have several recipes but I had some apricot jam I wanted to use up. You could use orange marmalade as well.
I used a jar of minced garlic, ginger and chili instead of mincing my own.
Ingredients
Meatballs:
1 pound ground pork
1 tablespoon minced red onion
1 teaspoon minced fresh ginger
1 large clove garlic, minced
¼ teaspoon salt
Glaze:
1 cup apricot preserves/jam or marmalade
5 tablespoons low-sodium soy sauce Gluten free
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 for making slurry with cornstarch
2 teaspoons chopped fresh cilantro, or to taste (Optional)
Scallions, green onions (Optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Mix ground pork, 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/jam, 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/scallions.
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Mix ground pork, 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/jam, 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/scallions.
My mother would vary meatballs, with Italian, Hawaiian, or Swedish styles. I even remember her using a plum sauce for them.
ReplyDeleteYes, plum would give them an Asian flavour.
ReplyDelete