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.
Allergens:
Sesamzaad
•Soja
•Hvede
•Gerste
•Milk
•Avoine
•Rye
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time15 minutes
Cooking Time5 minutes
DifficultyMedium
Ingredients
/ serving 2 people
250 g
Ground Pork
2 tbsp
Apricot Spread
4 tbsp
BBQ Sauce
4 tbsp
Italian Breadcrumbs
1 tbsp
Garlic Puree
7 g
Chives
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
1 tbsp
Oil*
Nutrition Values
Calories450 kcal
Fat28 g
Saturated Fat9 g
Carbohydrate24 g
Sugar13 g
Dietary Fiber1 g
Protein26 g
Cholesterol80 mg
Sodium610 mg
Trans Fat0.2 g
Potassium450 mg
Calcium50 mg
Iron2.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Medium Bowl
•Measuring Spoons
•Large Non-Stick Pan
Cooking Steps
1
- 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!)
2
- 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.
3
- Add BBQ sauce and apricot spread to the pan. Remove the pan from heat, then toss gently to coat.
4
- Transfer meatballs to a serving plate. Spoon any remaining glaze from the pan over top.
- Sprinkle with chives.
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