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.
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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!
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- Clean Eating Beef & Kale Meatballs
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Clean Eating Cinnamon Pear Glazed Meatballs
- 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.
- 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
- 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.