Glazed Pork Meatballs
When we moved into a kitchen space last year with out fellow makers The Real Dill, Elevation Ketchup and Backyard Soda, we threw a gala of sorts, The Pickle Jam, and those lucky enough to get here in the first hour or two were treated to some amazing foods created by Chef Patricia Belaire. This recipe below is one of the hors d'oeuvres she whipped up with some of our goods. In honor of Super Bowl Weekend (which is, for us, all about the snacks and commercials), we are releasing this recipe for you to enjoy.
Ingredients:
•1 pound 80/20 ground pork
•1/4 cup onion, grated
•1 clove garlic, grated
•1 tsp ginger, grated
•1 tsp kosher salt
•1/4 cup cilantro/parsley blend, finely chopped
•2 Tbsp Elevation Ketchup
•1 Tbsp Worcestershire Sauce
Glaze:
•1 cup Strawberry Limoncello, Absinthe Orange, Whiskey Peach, or Tequila Jalapeño Deliciousness (maybe separate batches of all four??)
•1/2 cup Elevation Ketchup
•1/2 cup The Real Dill Blood Mary Mix
•1 Tbsp Red Wine Vinegar
•salt and pepper to taste
Garnish:
•The Real Dill Jalapeño Honey Pickle wedges, cut into slices
•cilantro or dill leaves
Make the glaze first. In a small saucepan, combine all glaze ingredients and reduce over medium heat until it's glazey... meaning thick enough to coat your meatballs and not just slide off.
Now make your meatballs. Preheat oven to 425 degrees Fahrenheit. Put your ground pork in a bowl with all the other ingredients and mix it well. Knead it if you don't mind raw meat on your hands. Good lord, we hope you washed your hands though. Whatever you do, make sure it's all well combined. Shape the meat mixture into 1oz balls (about the size of a ping pong ball) and place on a GREASED baking dish. Bake 'em until they are golden brown. You aren't done yet! Reduce the oven temp to 350 degrees and pour the glaze over the meatballs. Continue to bake until the internal temperature of the balls reaches 150 degrees. If you don't have a thermometer, just break one open and see if it's cooked through.
When they are done, garnish with the pickle wedges and greens, stick 'em with a toothpick and serve those delicious treats to your snack eater. You did it!