Ingredients
1
slice whole wheat bread, toasted, crushed to fine crumbs in food processor
1
lb ground pork
1/2
cup finely chopped tart-sweet apple (Pink Lady or Honeycrisp)
2
teaspoons chopped fresh sage leaves
3/4
teaspoon fennel seed, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
1
egg
1
shallot, finely chopped
1/4
cup apple butter
1/4
cup real maple syrup
1
tablespoon Dijon mustard
Preparation
Heat oven to 400° F. Line a rimmed cookie sheet with foil; spray with cooking spray.
In large bowl, stir Meatball ingredients with wooden spoon or your hands until well combined. Shape mixture into 36 to 40 (1-inch) meatballs; place 1 inch apart on cookie sheet.
Bake about 10 minutes or until no longer pink in center (160° F).
Meanwhile, in small bowl, stir Glaze ingredients until well combined.
Brush meatballs with half of the glaze; bake 3 minutes longer. Drizzle remaining glaze over meatballs just before serving.
