Pork Meatballs with Elevation Organic Ketchup Glaze

Pork Meatballs with Orange-Absinthe Deliciousness, Real Dill Bloody Mary Mix and Elevation Ketchup Glaze

Yield: 6 Portions:

  • Pork Meatballs
  • 1 Lb. Ground pork, 80-20
  • ¼ C. Onion, grated
  • 1 Ea. Garlic, grated
  • 1 tsp. Ginger, grated
  • 1 tsp. Kosher salt
  • ¼ C. Cilantro-Parsley blend, finely chopped
  • 2 Tbsp. Elevation Ketchup
  • 1 Tbsp. Worcestershire sauce



  • Real Dill Jalapeño Honey Pickles wedges
  • Cilantro leaves


For the glaze:

In a small sauce pan combine all ingredients and reduce over medium heat until it thickens, enough to coat a spoon, reserve.

For the meatballs.

  • Preheat oven to 425˚F
  • Place ground pork in a bowl and add all the remaining ingredients
  • Knead well until mixture is well combined and emulsified
  • Shape mixture into 1 oz. balls and place in a grease baking dish
  • Bake until golden brown
  • Reduce oven temperature to 350˚F
  • Pour glaze over meatball and continue to bake until the internal temperature reaches 150˚F

To serve:

Arrange meatballs on a platter and pierce with a toothpick garnished with a cilantro leaf and a pickle wedge.

Elevation Organic Ketchup Glaze on Pork Meatballs