Makes about 40

Chiara Bistro owner Steve LaCount likes the versatility of these pork meatballs. “You can change the herbs and spices and have a totally different version,” says the Westwood chef.

GLAZE

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1 tablespoon canola oil
1 medium red onion, chopped
½ cup light brown sugar
½ cup apple cider vinegar
2 cups apple cider

1. In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring often, for 8 minutes or until it softens.

2. Stir in the sugar and when it dissolves, stir in the vinegar and apple cider. Turn up the heat and bring to a boil. Simmer for 20 minutes or until the liquid is reduced by about half.

3. Place a sieve over a bowl. Strain the mixture, pressing down on the onions to release the juices. You should have about 1¼ cups glaze.

MEATBALLS

Oil (for the pans)
1 tablespoon canola oil
1 small onion, finely chopped
1 clove garlic, finely chopped
¾ cup panko breadcrumbs
¾ cup regular or low-fat milk
2 pounds ground pork
2 eggs, lightly beaten
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Salt and pepper, to taste

1. Set the oven at 400 degrees. Lightly oil 2 large rimmed baking sheets.

2. In a small skillet over medium heat, heat the oil. Add the onion and garlic. Cook, stirring occasionally, for 8 minutes or until they soften. Remove from the heat; cool.

3. In a bowl, mix the panko and milk. Let them sit for at least 5 minutes to soften the crumbs. With a fork, mix in the pork, eggs, rosemary, sage, onion mixture, salt, and pepper until thoroughly blended.

4. With wet hands, shape the mixture into 1½-to 1¾-inch balls. Place on the baking sheets.

5. Bake for 25 minutes or until cooked through and golden.

6. Working in batches, add meatballs to the bowl of glaze and toss gently to coat them all over. Using a slotted spoon, transfer the meatballs to a serving dish. Sprinkle extra glaze on top. Serve with toothpicks.
Adapted from Chiara Bistro