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Maple Glazed Pork Meatballs


Recipe for maple glazed pork meatballs with ingredients and easy to follow instructions and photograph


This delicious maple glazed pork meatballs recipe is from Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side Up Burgers, and More! It is reproduced here with kind permission of the authors Lindsay Landis and Taylor Hackbarth. This sweet topped meal will make 24 generous pieces. It is a great way to get children to eat fruit and vegetables without them knowing.

Maple Glazed Pork Meatballs






The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.

















Ingredients:

2 tablespoons of extra virgin olive oil

1 medium diced yellow onion

1 small Granny Smith apple that has been peeled, cored and finely diced

1 tablespoon of grated or finely minced ginger

2 minced garlic cloves

1 pound of ground pork 1 large egg

Half a cup of unseasoned breadcrumbs

60mls of milk

2 tablespoons of pure maple syrup

1 teaspoon of ground fennel seeds

Half a teaspoon of crushed red pepper flakes

Half a teaspoon of salt

Quarter of a teaspoon of ground black pepper


For the glaze:

2 tablespoons of pure maple syrup

2 teaspoons of tomato paste

Half a cup of apple juice

2 teaspoons of cider vinegar



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Instructions:




Heat the olive oil in a large skillet over a medium heat. Add the onions and cook for 7 to 10 minutes until they become translucent.

Stir in the apples, ginger and garlic and cook for a further 2 minutes. Remove from the heat and let cool to lukewarm.

In a large bowl combine the pork. Egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper. Add the lukewarm onion mixture and stir until well combined.

Roll by the tablespoon into 1 inch balls and arrange on a foil lined sheet.

Place in the fridge for at least 30 minutes or until they set.

Preheat the oven to 400F. Then prepare the glaze by whisking the maple syrup, tomato paste, apple juice and vinegar together in a small saucepan. Bring to a simmer and cook over a medium heat, stirring occasionally until it reduced by half. This should take 5 to 7 minutes. Then transfer to a heat proof bowl and let cool slightly.

Brush the meatballs with half of the glaze and bake for 10 minutes. Remove from the oven and brush with the remaining glaze. Bake for an extra 5 to 7 minutes or until the internal temperature reaches 160F. Serve warm



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