This recipe is a seasonal twist on one of my favourite recipes from The Gracious Pantry, Clean Eating Sweet & Sour Meatballs. I can remember first making this recipe about 5 years ago and absolutely loving it.
Do you ever get stuck for ideas when it comes to healthy eating? You can keep up to date with all of my new clean and delicious recipes by subscribing to my free newsletter. It is quick and easy to subscribe and you will receive all of the new recipes right to your inbox. Click here to sign up!
These sweet cinnamon spiced pork meatballs are gorgeous and festive. As we make our way into the Christmas season, these would be great little ‘cocktail’ snacks at a party or buffet or could be enjoyed as a family meal with some wholegrain egg fried rice and stir fried vegetables. – That’s how we like them!
You may also like:
- Clean Eating Pork Garlic & Fennel Meatballs
- Clean Eating Beef & Kale Meatballs
- Clean Eating Turkey & Cranberry Meatballs
Clean Eating Cinnamon Pear Glazed Meatballs
By
Published:- Yield: 30 Meatballs
These would be great little 'cocktail' snacks at a party of buffet or could be enjoyed as a family meal with some wholegrain egg fried rice and stir fried vegetables.
Ingredients
- 500 grams Pork Mince
- 4 Spring Onions sliced
- 1/2 Garlic Clove minced/finely grated
- 1 pinch Salt & Pepper
- 4 Tablespoons Clean Pear Jam I used St Dalfours
- 1/4 teaspoon Ground Cinnamon
- 4 Tablespoons Pomegratate Seeds
- 1 Tablespoon Fresh Parsley
Instructions
- Preheat the oven to 180*C and line a baking tray.
- In a bowl, combine the pork mince, spring onion, garlic, salt and pepper.
- Mix together well using you hands and then spoon out 1 tablespoon of mixture and form into a ball. Place on the lined baking tray and continue until you have used up all of the mixture. You will get aprox 30 meatballs.
- Place the meatballs into the oven and cook for 20 minutes.
- Once cooked, remove from the oven and set aside.
- Place the pear jam and cinnamon into a large wok or non stick pan. Heat until bubbling and then add the meatballs to the pan, tossing until well coated.
- Continue to cook for another couple of minutes until the jam has coated all of the meatballs.
- Top with pomegranate seeds and chopped parsley and serve as nibbles with cocktail sticks or as a main with rice or sweet potato mash and steamed greens.