Apricot Cardamom Pork Meatballs 

When it comes to comfort food, meatballs have a special place in the hearts and stomach of many. Like these Tsukune – Japanese-Style Chicken Meatballs.

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These meatballs have been taken to a new level with a sweet and tangy apricot glaze that’s hard to resist. 

These Apricot Cardamom Pork Meatballs work great as a standout appetizer for your next gathering, or as a make-ahead meal prep that will save you on busy days. Just like these Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip.

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The balance of flavors in the meatballs and irresistible glaze, like this Roasted Chicken With Chipotle Cinnamon Orange Glaze, will have everyone asking for seconds.

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Apricot Cardamom Pork Meatballs 

1 pound ground pork

 1/4 cup panko breadcrumbs

 1 egg, beaten

 2 garlic cloves, minced

 1 small onion, finely chopped

 1 inch piece of fresh ginger, grated

 1 teaspoon ground cardamom

 1/2 teaspoon ground cumin

 Salt and pepper to taste

 Fresh cilantro or parsley, chopped (optional)

 Olive oil for frying

For the sauce

 1 cup apricot preserves

 2 tablespoons soy sauce

 1 tablespoon rice vinegar or apple cider vinegar

 1/2 teaspoon crushed red pepper flakes (adjust to taste)

 1/4 cup water

In a large mixing bowl, combine the ground pork, breadcrumbs, beaten egg, minced garlic, finely chopped onion, grated ginger, ground cardamom, ground cumin, salt, and pepper.

Mix everything together until well combined.

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Cook’s Tips

Be gentle when mixing to prevent the meatballs from becoming tough. Mixing with your hands is often the best way to ensure even distribution of ingredients.

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Form the Meatballs

Using your hands or a small ice cream scoop, shape the mixture into meatballs, about 1 inch in diameter. You should get around 18-20 meatballs.

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Cook’s Tips

If you prefer larger meatballs, you can make them bigger but remember to adjust the cooking time accordingly.

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Cook the Meatballs

Heat a couple of tablespoons of olive oil in a large skillet over medium heat.

Add the meatballs in batches, ensuring not to overcrowd the pan. Cook them for about 4-5 minutes on each side, or until they are browned and cooked through.

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Cook’s Tips

To check if the meatballs are done, you can use a meat thermometer. The internal temperature should reach 160°F (71°C).

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Make the Sauce

In a small saucepan, combine the apricot preserves, soy sauce, rice vinegar, crushed red pepper flakes, and water.

Bring to a simmer over medium heat, stirring occasionally, until everything is well combined and the sauce thickens slightly.

Add the cooked meatballs to the apricot sauce. Gently stir to coat the meatballs.

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Let them simmer in the sauce for a few minutes to absorb the flavors.

Serve the meatballs over rice and garnish with fresh chopped cilantro, if desired.

Here are some suggestions for serving the meatballs with rice.

• Coconut Rice
• Wild Rice With Cranberries & Almonds
• Sweet Potato Rice Pilaf With Cranberries & Pecans

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Try These Meatball Favorites

• Tsukune – Japanese-Style Chicken Meatballs
• Greek Chicken Meatballs With Spinach Orzo & Tzatziki Dipping Sauce
• Mexican Style Meatballs
• Homemade Italian Style Meatballs

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More Deliciously Yummy Recipes

• Roasted Sweet Potatoes With White Miso and Maple Syrup
• Guide To Cooking With Salt
• Fruit-Based Seasonings You Use Every Day Without Even Realizing It
• Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini