Honey Glazed Pork Meatballs

These tasty meatballs are a welcomed appetizer at any party! They’re AIP, Paleo & Top 8 friendly.

I think I could eat this entire recipe by myself without much problem. Seasoned AIP pork meatballs are rolled into small 2″ balls before getting baked. Then they’re broiled for a few minutes to achieve that perfect outside crisp. Dipped in my delicious honey glaze sauce, this is one snack or appetizer that will not yield leftovers! 

Jump to:

• Ingredients
• Meatballs
• Instructions
• Tips & Tricks
• Recipe

Ingredients

Meatballs

• 1lb pork
• Finely chopped shallot
• Shredded carrot
• Garlic, crushed
• Oregano
• Salt

Honey Glaze Sauce

• Water
• Coconut aminos
• Honey
• Apple cider vinegar
• Chopped spring onion
• Garlic, crushed
• Ginger, grated
• 1 teaspoon collagen peptides (optional)
• Salt
• 1 teaspoon arrowroot powder + 1 tablespoon water combined thoroughly (“slurry”)

See recipe card for quantities.

Instructions

Meatballs

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Combine meatball ingredients in a bowl. Create 2” balls and place on baking sheet in rows, not overcrowding.
3. Bake for 10-12 minutes. Set to broil for 2-3 minutes.
4. Remove and serve warm with dipping sauce.

Honey Glaze Sauce

1. Combine all of Honey Glaze ingredients, EXCEPT arrowroot slurry, together in a small saucepan.
2. Bring to a boil then lower heat to a steady simmer for 3-5 minutes.
3. Add stirred arrowroot slurry and cook for an additional 10-12 minutes or until desired consistency.

Hint: Make sure to roll the meatballs small! It helps create the crispiness you’re after.

Tips & Tricks

1. Try not to overbake the meatballs otherwise they’ll be dry.
2. The longer you cook down the sauce the thicker it becomes. Make sure to have it on a steady simmer.
3. Instead of serving as an appetizer, do not add starch to the sauce to keep it thinner. Combine with broccoli and/or cauliflower rice for a full meal. 

Recipe