A recipe by Bob Le Chef

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients for 18 meatballs:

500 g, a little over 1 lb, ground pork
125 ml, ½ cup, breadcrumbs
60 ml, ¼ cup, maple sugar
5 ml, 1 tsp, mustard powder
5 ml, 1 tsp, chili powder
5 ml, 1 tsp, smoked paprika
5 ml, 1 tsp, garlic powder
5 ml, 1 tsp, dehydrated onions
1 egg
Salt and pepper, to taste

For the sauce:

15 ml, 1 tbsp, butter
2 garlic cloves
15 ml, 1 tbsp, soy sauce
125 ml, ½ cup, ketchup
80 ml, ⅓ cup, maple syrup

Method for the meatballs:

In a bowl, mix the ground pork with all the ingredients and shape into meatballs slightly smaller than a golf ball. You should get about 18 meatballs.

Place the meatballs on a baking sheet lined with parchment paper and bake in a preheated 400°F oven for 20 minutes.

Method for the sauce:

In a saucepan over medium-high heat, melt the butter with the garlic and sauté until the garlic begins to colour.

Add the soy sauce, ketchup, and maple syrup.

Bring to a boil, reduce the heat, and let simmer for about 10 minutes.

Once the meatballs are cooked, dip them one by one into the sauce, place them back on the baking sheet, and return them to the oven at 400°F for 10 minutes.

Serve immediately.

Note:

This recipe also works very well on the BBQ. Sear the meatballs over direct heat, brush them generously with sauce, and continue cooking over indirect heat at 400°F for about 10 minutes.