Ingredients
Scale
- 1 lb ground pork
- 1/2 lb ground beef (80/20 lean)
- 1/2 cup Panko breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 cups high-quality apple cider (not apple juice)
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground cloves
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, egg, minced garlic, cinnamon, salt, pepper, and parsley. Use your hands to gently mix the ingredients until just combined. Be careful not to overwork the meat, as this can make the meatballs tough. Roll the mixture into 1-inch balls and place them evenly on the prepared baking sheet.
- Place the meatballs in the oven and bake for 18 to 20 minutes, or until they are cooked through and slightly browned on the outside. While the meatballs bake, prepare the glaze. In a medium saucepan, combine the apple cider, brown sugar, apple cider vinegar, Dijon mustard, and ground cloves. Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer for about 12 to 15 minutes until the liquid reduces by half. Whisk in the cornstarch slurry and continue to simmer for 1 to 2 minutes until the sauce thickens into a glossy glaze.
- Remove the meatballs from the oven and transfer them into a large bowl or back into the saucepan with the glaze. Gently toss the meatballs until every piece is generously coated in the sticky apple cider sauce. Transfer the glazed meatballs to a serving platter. Garnish with additional fresh parsley or thinly sliced green apples for a fresh crunch. Serve immediately while hot.
- Cook Time: 45 minutes