PORK MEATBALLS with JALAPEACHENO GLAZE

Ingredients

1 lb ground pork
1 egg, beaten
2 cloves of garlic
3 slices of raw bacon, cut into 1 inch pieces
1/4 c fresh mint
1 tsp salt
1/2 c bread crumbs

sauce
1 1/2 c chicken stock
3/4 c. Jalapecheno Jelly & Glaze
1 TBSP olive oil
1 shallot, minced
1 clove garlic, minced
2 tsp cornstarch
2 tsp cold water
2 tsp honey
1 TBSP Rice vinegar
1 TBSP cold butter
Salt and Pepper to taste

Instructions

You can make a dozen larger meatballs to serve with orzo or rice or 2 dozen bite size to be served as an appetizer.

Meatballs - Preheat oven to 400 degrees
Put in food processor garlic cloves and mint. Pulse until fine. Add chopped raw bacon. Pulse until incorporated. Add salt, egg and bread crumbs. Pulse until combined. Add ground pork and pulse until all combined but not too long so it gets gummy. Roll into golf ball size and put on sheet tray. Put in the oven and bake for 20 minutes.

Sauce - Pour chicken broth into sauce pan. Bring to a boil and reduce by a third.
In another pan sauce warm olive oil and add minced shallot. Cook for 3 minutes. Add garlic and cook for 2 more minutes. Use the chicken stock to deglaze the pan. Add the jelly, honey, vinegar, salt and pepper. Cook for 5 minutes. In small bowl mix cornstarch and water to make a slurry. Slowly poor into sauce to achieve desired consistency. Add butter. Toss cooked meatballs into sauce. Bon Appetit!