Pork and Apple Meatballs with Brown Sugar Glaze
Ingredients
Meatballs
- 800 grams Pork Mince
- ½ cup Panko breadcrumbs
- 1 Apple, peeled and grated I used Royal Gala but any apple thats in season will do
- 1 egg
Glaze
- 1 cup Brown Sugar
- 4 tbsp white vinegar
- 2 tbsp Balsamic vinegar
Instructions
Meatballs
- Preheat oven to 175°C (350°F)
- In a large bowl combine pork, breadcrumbs, apple and egg. mix very well.
- Shape into small meatballs. I use a mini ice cream scoop that gives a nice uniform size.
- Place meatballs on a baking tray lined with baking paper and bake for 15 minutes in the oven.
Glaze
- While the meatballs are baking. Place sugar, and both vinegars into a large frypan and heat on low heat until the sugar has dissolved.
- Remove the meatballs from the oven and place in the frypan with the glaze and cook on medium heat for 15 minutes - (mixture should be bubbling but not boiling. Turn meatballs several times until the glaze has reduced and thickened and the meatballs are nicely coated.
Notes
If, like me, you’re making these ahead and reheating the next day, it’s worth keeping an eye on the glaze. You may find reducing the simmering time to around 10 minutes works better if it’s thickening too quickly—although I found 15 minutes was just right.
When reheating (always on a low heat), if the glaze has thickened too much and starts to catch on the pan, simply add a small amount of water, a little at a time, until it loosens slightly. You’re aiming for a smooth, glossy coating—not too runny, but just enough to beautifully coat each meatball.