Mini Pork Meatballs
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
2 tbsp
Apricot Spread
(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
4 tbsp
BBQ Sauce
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Egg, Crustaceans, Tree nuts, Mustard, Soy, Sulphites, Fish, Peanuts, Triticale)
1 tbsp
Garlic Puree
(May contain traces of: Egg, Sesame, Crustaceans, Wheat, Tree nuts, Mustard, Soy, Gluten, Milk, Sulphites, Fish)
7 g
Chives
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Oil*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
