Sesame Apple Cider Pork Meatballs

Heat sesame oil in a large skillet over medium-high heat. Once hot, add onion and apple to the skillet and cook, stirring occasionally, for about 8 minutes until softened.

Add apple cider, garlic, ginger, soy sauce and pepper then reduce heat to medium-low. Let simmer, stirring occasionally, until liquid has been evaporated and the mixture is thickened, about 10 Minutes.

Transfer apple mixture to a plate to allow to cool quicker. Let cool at room temperature then transfer to refrigerator to chill for at least 30 Minutes. Once chilled, reserve 1/4 cup of the mixture to use as a sauce for the cooked meatballs.

In a large mixing bowl, use your hands to combine pork, rice, egg, sesame seeds and chilled apple mixture. If the mixture seems too wet, add some additional rice, panko or breadcrumbs until desired thickness is achieved.

Chill mixture for at least 1 Hour (this will help the meatballs to hold their shape better).

Preheat oven to 450°F. Line a large baking sheet with parchment. Using a 2 tbsp ice cream scooper (or a spoon), create 18 equal sized meatballs then place on the lined baking sheet. Bake for 20 Minutes or until the meatballs get golden brown on the outside.

While meatballs are cooking, prepare the sauce: Create a cornstarch slurry by mixing 1/4 cup water with 1/2 tbsp cornstarch. In a small saucepan, heat the 1/4 cup reserved apple mixture with the cornstarch slurry over medium heat. Bring to a boil, then reduce heat and let simmer, stirring often, until sauce is thickened and reduced.

To serve, top meatballs with sauce and a garnish of sesame seeds and scallions. Enjoy!