Ingredients
2 pounds ground pork (or beef)
1/2 cups breadcrumbs
2 large eggs
2 garlic cloves, minced
1/3 cups finely chopped yellow onion
1 teaspoons salt
1/2 teaspoons black pepper
1 cup apple cider
1/3 cups Plew Farm maple syrup
2 tablespoons Dijon mustard
1 tablespoons apple cider vinegar
1 tablespoons butter
2 tablespoons fresh thyme leaves (for garnish)
Instructions:
Mix the meatballs: In a large bowl, combine ground pork (or beef), breadcrumbs, eggs, garlic cloves, onion, salt, and pepper. Mix gently until just combined.
Shape and brown: Roll into 1.5-inch meatballs (about 20-24 total). Brown in a large skillet over medium-high heat, turning occasionally, until golden on all sides, about 8 minutes. They don't need to be fully cooked through yet.
Make the glaze: In the same skillet, whisk together apple cider, maple syrup, Dijon mustard, and apple cider vinegar. Bring to a simmer.
Simmer the meatballs: Return meatballs to the skillet, spooning glaze over them. Simmer uncovered, turning occasionally, until meatballs are cooked through and the glaze has thickened into a glossy coating, about 15 minutes.
Finish and serve: Stir in butter for a glossy finish. Transfer to a serving platter, spoon extra glaze on top, and garnish with fresh thyme leaves. Serve warm with toothpicks.