Pork & Apple Glazed Meatballs: The Sweet-Savory Game Changer
You’ve had meatballs. You’ve had glaze. But have you had meatballs that make you question every life decision leading up to this moment?
These Pork & Apple Glazed Meatballs aren’t just food—they’re a culinary mic drop. Imagine tender pork, sweet-tangy apple glaze, and a flavor combo that’ll have your taste buds throwing a party.
No, your grandma’s recipe doesn’t compare.
Yes, you’ll want to eat the entire batch in one sitting. Let’s fix that.
Why This Recipe Works
The magic here is in the balance. Pork brings richness, apple glaze adds sweetness with a hint of acidity, and a touch of spice keeps things interesting.
It’s like a flavor symphony where every note hits just right. Plus, the glaze caramelizes into a sticky, glossy coat that’s basically edible Instagram bait.
Pork & Apple Glazed Meatballs: The Sweet-Savory Game Changer
Course: Dinner, Low-Carb, Pork4
servings15
minutes20
minutes320
kcalIngredients
- For the meatballs:
1 lb ground pork
1/2 cup breadcrumbs
1 egg
2 cloves minced garlic
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
- For the glaze:
1 cup apple jelly (or apple butter)
2 tbsp soy sauce
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp crushed red pepper flakes (optional)
Step-by-Step Instructions
- Mix the meatball ingredients in a bowl until just combined. Overmixing = tough meatballs. Don’t do it.
- Shape into 1-inch balls. Pro tip: Wet your hands to prevent sticking.
- Brown the meatballs in a skillet over medium heat for 2–3 mins per side. They don’t need to be fully cooked yet.
- Whisk the glaze ingredients in a bowl. Pour over the meatballs and simmer for 10 mins, turning occasionally, until glossy and cooked through.
- Serve hot, preferably with toothpicks because fancy.
Storage Instructions
Let the meatballs cool, then store in an airtight container in the fridge for up to 3 days.
Reheat in a skillet or microwave. For freezing, skip the glaze, freeze the cooked meatballs, and add glaze when reheating.
Why You Should Make These
They’re easy, crowd-pleasing, and versatile. Game-day snack? Check.
Fancy appetizer? Check. Midnight fridge raid?
Double check. Plus, the apple-pork combo delivers a hit of protein and just enough sweetness without going full dessert mode.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 18g
- Carbs: 28g
- Fat: 14g
- Fiber: 1g
- Sugar: 18g
Common Mistakes to Avoid
- Overmixing the meat: You’ll get dense, sad meatballs. Mix until just combined.
- Using cold glaze ingredients: Room-temperature jelly mixes easier.
FYI.
- Crowding the pan: Give the meatballs space, or they’ll steam instead of brown.
Alternatives
- Ground turkey or chicken for a leaner option (but sacrifice some juiciness).
- Peach jelly or apricot jam if apple isn’t your thing.
- Air fryer method: Cook meatballs at 375°F for 10 mins, then toss in glaze.
FAQs
Can I make these ahead of time?
Absolutely. Cook the meatballs and glaze separately, then combine and reheat when ready. The glaze thickens as it cools, so add a splash of water if needed.
What’s the best apple jelly substitute?
Apple butter works great, or use peach preserves for a twist.
In a pinch, honey + a splash of apple juice will do.
Why did my glaze turn out too thin?
You probably didn’t simmer it long enough. Reduce the heat and let it thicken—it should coat the back of a spoon.
Can I bake these instead of pan-frying?
Sure. Bake at 400°F for 15–20 mins, then glaze.
But IMO, pan-frying adds better flavor.
Final Thoughts
These Pork & Apple Glazed Meatballs are the ultimate proof that simple ingredients can create stupidly good results.
Sweet, savory, and borderline addictive, they’re the kind of dish that’ll make you forget about takeout. Now go forth and glaze.
