Ingredients
- 1 egg slightly beaten
- 1 lb Butcherbox Ground Pork
- 1/4 pound Butcherbox Ground Italian Pork Sausage
- 1/3 cup finely chopped onion
- 1/3 cup gluten-free Panko breadcrumbs
- 2 tbsp finely chopped flat-leaf parsley
- 1/2 tsp garlic powder
- Kosher salt & freshly ground pepper
- 1/4 cup apricot preserves
- 1/3 cup plus 2 tbsp, chili sauce
- Chopped fresh flat-leaf parsley to serve
- skewers or endive leaves for serving
Instructions
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl combine the eggs, pork, pork sausage, onion, Panko, parsley, garlic powder, salt, and pepper.
- Use your hands, unless you're not into that - then use a spoon. Try not to crush the mixture.
- Make the mixture into 1-inch meatballs, and place 1 inch apart of the prepared baking sheet.
- Bake the meatballs until cooked through, about 25 mins.
- While the meatballs are baking, add the apricot preserves and chili sauce to a large deep skillet. Heat over medium-low heat until the mixture is smooth and combined. When the meatballs are cooked, transfer them with tongs to the sauce (try to leave any fat on the baking sheet). Stir gently until the meatballs are coated with the sauce.
- Serve sprinkled with parsley on skewers. Or serve a couple of meatballs in an endive leaf, sprinkled with parsley.
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