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Pork meatballs with sweet-and-sour cider glaze

Pork meatballs with sweet-and-sour glaze.

Essdras M Suarez/ Globe Staff

Pork meatballs with sweet-and-sour cider glaze.

Makes about 40

Chiara Bistro owner Steve LaCount likes the versatility of these pork meatballs. “You can change the herbs and spices and have a totally different version,” says the Westwood chef.

GLAZE

1tablespoon canola oil
1medium red onion, chopped
½cup light brown sugar
½cup apple cider vinegar
2cups apple cider

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1. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until it softens.

2. Stir in the sugar and when it dissolves, stir in the vinegar and apple cider. Turn up the heat and bring to a boil. Simmer for 20 minutes or until the liquid is reduced by about half.

3. Place a sieve over a bowl. Strain the mixture, pressing down on the onions to release the juices. You should have about 1¼ cups glaze.

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MEATBALLS

Oil (for the pans)
1tablespoon canola oil
1small onion, finely chopped
1clove garlic, finely chopped
¾cup panko breadcrumbs
¾cup regular or low-fat milk
2pounds ground pork
2eggs, lightly beaten
1tablespoon chopped fresh rosemary
1tablespoon chopped fresh sage
Salt and pepper, to taste

1. Set the oven at 400 degrees. Lightly oil 2 large rimmed baking sheets.

2. In a small skillet over medium heat, heat the oil. Add the onion and garlic. Cook, stirring occasionally, for 8 minutes or until they soften. Remove from the heat; cool.

3. In a bowl, mix the panko and milk. Let them sit for at least 5 minutes to soften the crumbs. With a fork, mix in the pork, eggs, rosemary, sage, onion mixture, salt, and pepper until thoroughly blended.

4. With wet hands, shape the mixture into 1½-to 1¾-inch balls. Place on the baking sheets.

5. Bake for 25 minutes or until cooked through and golden.

6. Working in batches, add meatballs to the bowl of glaze and toss gently to coat them all over. Using a slotted spoon, transfer the meatballs to a serving dish. Sprinkle extra glaze on top. Serve with toothpicks.
Adapted from Chiara Bistro

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