Cherry-glazed Pork Meatballs
Peel 4 carrots. Slice into pieces on the diagonal.
1
Peel & mince 3-4 cloves of garlic.
2
Drizzle oil on carrots; salt & pepper.
3
Dice 5 Yukon Gold potatoes. Place in pot with salt & enough water to cover by 2 inches.
4
Boil potatoes until tender.
5
Preheat StoneFusion medium stone bar pan in 425° oven.
6
Once preheated, add carrots & cook until tender, 20 minutes.
7
Mix ground pork with 1/4 cup Panko, 3/4 tsp salt, pepper & 1/2 of the garlic.
8
Form pork into 12 balls using medium scoop.
9
Cook meatballs in oiled skillet.
10
Rotate meatballs using small chef tongs until browned on all sides, 6-8 minutes.
11
Drain cooked potatoes in mesh colander.
12
Add back to pot & cover until ready to mash.
13
Check the temperature of the meatballs to ensure they are cooked thoroughly.
14
Remove cooked meatballs from pan & set aside.
15
Cook remaining garlic with oil. Add 2T water, 1T stock concentrate, 2T cherry jam & 1T ketchup.
16
Add meatballs back in pan. Heat through.
17
Mash potatoes with 2T butter & a splash of water. Season with salt & pepper.
18
Optional: add 1T butter to meatball sauce.