Mini Pork Meatballs
Serves 2 | with Sticky Apricot-BBQ Glaze
These party favourites don't need to be saved for the weekend! Mini meatballs get tossed in a sweet and smoky sauce for the perfect anytime finger food.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 tbsp
Apricot Spread
(May contain Wheat, Fish, Milk, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg)
4 tbsp
BBQ Sauce
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
7 g
Chives
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Combine pork, garlic puree, breadcrumbs, 1/4 tsp salt and 1/4 tsp pepper in a medium bowl. Roll mixture into 14 equal-sized meatballs. (TIP: If you prefer firmer meatballs, add an egg to the mixture!)
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 6-8 min.** Meanwhile, thinly slice chives.
Add BBQ sauce and apricot spread to the pan. Remove the pan from heat, then toss gently to coat.
Transfer meatballs to a serving plate. Spoon any remaining glaze from the pan over top. Sprinkle with chives.