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 finger food.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Porc haché
2 cs
Confiture d'abricots
(Peut contenir Oeuf, Sésame, Crustacés, Blé, Noix, Moutarde, Soya, Gluten, Lait, Sulfites, Poisson)
4 cs
Sauce BBQ
4 cs
Chapelure italienne
(Contient Sésame, Soya, Blé, Orge, Lait, Avoine, Seigle Peut contenir Sulfites, Noix, Triticale, Oeuf, Crustacés, Poisson, Moutarde, Arachides)
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
7 g
Ciboulette
Pas inclus dans votre livraison
¼ cc
Sel*
¼ cc
Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- 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.