CHERRY-GLAZED PORK MEATBALLS

  • 3 Cloves Garlic
  • 2 Yukon Gold Potatoes
  • 12 oz, Carrots
  • 1 Lb, Ground Pork
  • 1 Tbsp. Panko Crumbs
  • 1 Tbsp.White Wine vinegar
  • 1 Chicken Stock Concentrate
  • 1 Tbsp. Cherry Jam
  • 1 Tbsp. Ketchup
  • 3 Tbsp. Butter
  • 1 Tbsp, Vegetable Oil
  • S & P
Preheat oven to 425 degrees.  Cut the carrots into a 1/2 inch diagonal slices.  Spread the carrots on a baking sheet.  Season with S & P and drizzle with oil.  Roast in the oven for about 20-25 minutes, until the carrots are browned and soft.

Peel and finely chopped the garlic.  Diced the potatoes into 1/4 cubes.  Place the potatoes in a medium pot with just enough salter water to cover the potatoes.  Bring to a boil, for about 10 - 12 minutes, Drain the potatoes and keep aside, covered, until ready to mash.  Once you are ready to serve, mash the potatoes with 2 Tbsp. butter, season with S &P, until smooth and creamy, add a splash of hot water if needed.

Meanwhile, mix the ground pork with 1/2 the panko, 1/2 the garlic, season with S&P.  Form into 1 inch balls. Heat a drizzle of oil in large pan, over medium-heat handle.  Add meatballs and cook, rotating constantly, for about 6-8 minutes until browned and cooked.  Turn off the heat and set the meatballs aside, wipe the pan with paper towel.

Put the pan back to the heat.  Add a drizzle on oil, then add the garlic, cooking for about 30 seconds.  Stir in the vinegar, and cook until vinegar is mostly evaporated.  Add the jam, stock concentrate, ketchup and 2 Tbsp. water.  Add the meatballs to the pan cook for 2-3 minutes, until sauce thickens,  Turn the heat off and add 1 Tbsp. butter. 

Serve the meatballs with the mashed potatoes and the baked carrots.

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