Recipes / Elizabeth Hunter's Cherry-Glazed Pork Meatballs
These aren’t your maw maw’s meatballs! A little cherry sweetness provides a tasty twist on pork meatballs. And they’ll complement a veggie sauté every bit as well as a mashed potato. You can thank Elizabeth on Louisiana Fish Fry’s human resources team for this delicious idea.
- 1.5 lb. ground pork
- 1/2 cup Louisiana Fish Fry Air Fryer Pork Coating Mix
- 6 tsp. minced garlic (3 tsp. for meatball mixture and 3 tsp. for glaze mixture)
- 2 Tbsp. white wine vinegar
- 2 Tbsp. chicken stock concentrate
- 2 Tbsp. cherry jam
- 2 Tbsp. ketchup
- 2 Tbsp. butter
- vegetable oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Air Fryer, Pork Coating Mix 5 oz
Preheat oven to 400°F. In a medium bowl, combine ground pork, Air Fryer Pork Coating Mix, half the garlic, salt and pepper. Form pork mixture into 24 1-inch meatballs. Line a baking sheet with foil and spray with cooking spray. Place meatballs about an inch apart on baking sheet and place in oven. Bake uncovered for 18-20 minutes or until no longer pink in center. Once meatballs are done baking, set aside and heat a drizzle of oil in a pan at medium-high heat. Add remaining garlic and cook, stirring, until fragrant, about 30 seconds. Stir in vinegar and cook until almost completely evaporated, 1-2 minutes. Stir in cherry jam, stock concentrate and ketchup. Turn off heat and stir in butter until melted. Place meatballs in a large bowl, pour sauce mixture in, and toss/stir until meatballs are coated evenly. Serve with sides of your choice.