Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 small granny smith apple, peeled, cored, finely diced
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 lb ground pork
• 1 egg
• 1/2 cup unseasoned breadcrumbs
• 1/4 cup milk
• 2 tablespoons pure maple syrup
• 1 teaspoon ground fennel
• 1/2 teaspoon dried red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons pure maple syrup
• 2 teaspoons tomato paste
• 1/2 cup apple juice
• 2 teaspoons cider vinegar

Instructions

1. To make meatballs: Line a baking sheet with foil.

2. Heat oil in a large skillet over medium heat. Add onion. Cook until translucent, 7 to 10 minutes. Stir in apples, ginger and garlic. Cook 1 to 2 minutes. Remove from heat. Cool.

3. In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper. Add onion mixture. Mix with your hands until uniform. Roll by tablespoonfuls into 1-inch balls. Arrange on prepared sheet. Refrigerate 30 minutes.

4. Preheat oven to 400 degrees.

5. To make glaze: Whisk together maple syrup, tomato paste, apple juice and vinegar in a small saucepan. Bring to a simmer. Cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Remove from heat. Cool slightly.

6. Brush meatballs with half of glaze. Bake 10 minutes. Brush with remaining glaze. Bake 5 to 10 minutes longer or until cooked through. Serve warm.