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www.PassionforPork.com
These spicy pork meatballs are one of my favourite things to make over the holidays while I'm entertaining. They can be made way in advance and just take a few minutes to heat up and serve. I can't wait to dish these out at my new year's eve celebration next week!
Meatballs:
600 grams ground Alberta pork
2 large eggs
1/3 cup bread crumbs
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh sage
2 teaspoons grainy mustard
1 teaspoon soy sauce
1/2 teaspoon chili flakes
1/2 teaspoon ground black pepper
canola oil (enough for browning meatballs)
Cranberry Apple Relish:
4 cups fresh cranberries
2 cups water
2 tbsp red wine vinegar
1/3 cup maple syrup
1 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp chili flakes
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
1 B.C. Spartan apple, peeled and diced
Meatballs:
Preheat oven to 375 degrees.
Place all ingredients in a mixing bowl and combine with hands or spoon.
Form mixture into 30 meatballs approximately 1" in diameter.
Heat canola oil in a large pan on medium-high heat. Working in 3 batches, brown meatballs on all sides and transfer to a large baking dish.
Bake in oven until completely cooked through, about 15-18 minutes.
Cover and keep warm until ready to serve.
Cranberry Apple Relish:
Place all ingredients except apple in a medium pot and bring to a simmer over medium-high heat. Cook until cranberries start popping, about 5 minutes.
Reduce heat to medium, cover and cook for 5 minutes.
Remove lid, stir in diced apple and cook for 10 minutes, stirring regularly.
Transfer to a bowl or container, cool to room temperature (purée to a finer consistency if desired) and set aside until ready to assemble.
Assembly:
Spread cranberry apple relish on a large serving platter and place meatballs on top. Serve warm with skewers or toothpicks.
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Total Time: 45 Minutes