lieder66
Cherry-glazed Pork Meatballs
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Peel 4 carrots. Slice into pieces on the diagonal.
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Peel & mince 3-4 cloves of garlic.
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Drizzle oil on carrots; salt & pepper.
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Dice 5 Yukon Gold potatoes. Place in pot with salt & enough water to cover by 2 inches.
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Boil potatoes until tender.
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Preheat StoneFusion medium stone bar pan in 425° oven.
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Once preheated, add carrots & cook until tender, 20 minutes.
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Mix ground pork with 1/4 cup Panko, 3/4 tsp salt, pepper & 1/2 of the garlic.
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Form pork into 12 balls using medium scoop.
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Cook meatballs in oiled skillet.
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Rotate meatballs using small chef tongs until browned on all sides, 6-8 minutes.
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Drain cooked potatoes in mesh colander.
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Add back to pot & cover until ready to mash.
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Check the temperature of the meatballs to ensure they are cooked thoroughly.
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Remove cooked meatballs from pan & set aside.
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Cook remaining garlic with oil. Add 2T water, 1T stock concentrate, 2T cherry jam & 1T ketchup.
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Add meatballs back in pan. Heat through.
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Mash potatoes with 2T butter & a splash of water. Season with salt & pepper.
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Optional: add 1T butter to meatball sauce.
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Enjoy!
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