Ingredients
4
4 servings
- •1 pound ground pork
- •3 tablespoons finely chopped dried apricots
- •1 tablespoon minced red onion
- •1 teaspoon minced fresh ginger
- •1 large clove garlic, minced
- •0.25 teaspoon salt
- •1 cup apricot preserves
- •5 tablespoons low-sodium soy sauce
- •2 tablespoons Dijon mustard
- •1 tablespoon brown sugar
- •1 tablespoon sesame oil
- •2 teaspoons Sriracha sauce, or to taste
- •1 teaspoon Worcestershire sauce
- •1 tablespoon cornstarch
- •0.25 cup water
- •2 teaspoons chopped fresh cilantro, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
- Mix ground pork, apricots, onion, ginger, garlic, and salt together in a large bowl until well combined. Use a tablespoon-sized cookie scoop to form into meatballs. Place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are cooked through, about 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Meanwhile, whisk apricot preserves, soy sauce, Dijon, brown sugar, sesame oil, Sriracha, and Worcestershire sauce together in a saucepan over medium-low heat until well combined. Cook until heated through, 3 to 4 minutes.
- Stir cornstarch into water until dissolved, then add it to the saucepan. Cook, whisking constantly, until glaze thickens, 2 to 3 minutes.
- Add meatballs to the glaze. Toss to combine and simmer for 2 minutes.
- Serve warm, garnished with cilantro.
Nutritional Facts
Per 4 servings
- Calories: 581
- Carbohydrate: 65g
- Fat: 28g
- Fiber: 1g
- Protein: 21g
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