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Juicy pork meatballs coated in a sticky, sweet-and-tangy apple glaze made with Martinelli’s Apple Juice. Perfect as party appetizers, sandwich filling, or a satisfying main dish.

Ingredients

Scale
  • 1 pound ground pork
  • 1 egg
  • 1/2 cup shredded apple, moisture squeezed out
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 teaspoons minced ginger or ginger paste
  • 1/2 cup Panko breadcrumbs
  • 1/2 teaspoon kosher salt (for meatballs)
  • 1/2 cup Martinelli’s Apple Juice
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sweet chili sauce
  • 1 teaspoon cornstarch
  • 1/4 teaspoon kosher salt (for glaze)
  • Chopped green onion, for garnish

Instructions

  1. Preheat oven to 350°F and line two baking sheets.
  2. Squeeze excess moisture from the shredded apple.
  3. In a large bowl, gently combine ground pork, egg, squeezed shredded apple, chopped onion, minced garlic, minced ginger, Panko breadcrumbs, and 1/2 teaspoon kosher salt.
  4. Portion mixture into 1½-inch meatballs using a #40 cookie scoop or your hands, place on rimmed baking sheets spaced apart.
  5. Bake meatballs 18–20 minutes until no pink remains and internal temperature reaches 165°F.
  6. While meatballs bake, whisk cornstarch into cold apple juice, then add soy sauce, brown sugar, sweet chili sauce, and 1/4 teaspoon kosher salt into a saucepan.
  7. Bring glaze to a boil, then simmer and stir 3–5 minutes until thickened; remove from heat and let cool slightly.
  8. Toss baked meatballs in warm glaze until evenly coated.
  9. Garnish with chopped green onion and serve.

Notes

Squeeze out as much moisture as possible from the shredded apple to avoid soggy meatballs., Mix meatball ingredients just enough to combine to keep meatballs tender., Using a cookie scoop ensures even cooking., Space meatballs well on baking sheets for proper browning., Cook meatballs to internal temperature of 165°F for safety., Whisk cornstarch into cold liquids to avoid lumps in glaze., If glaze is too thick, thin with splash of apple juice or water., Make-ahead: Prepare and freeze unglazed meatballs; glaze and warm before serving., Variations include swapping proteins (turkey, chicken, beef-pork blend), making mini meatballs, adding heat with red pepper flakes or sriracha, and making glaze substitutions for gluten-free or Asian flair.

Nutrition

Find it online: https://margorecipes.com/apple-glazed-meatballs-entrees-s-martinelli-co/