Pork meatballs with apple chili sauce



  • Prep. 30 min. /

  • Cook time 1h30 à 2h in the slow cooker /

  • 8 à 10 portions (about 80 mini meatballs)


  • 400g of F. Ménard ground pork
  • 400g (1 pkg) of F. Ménard mechoui pork
  • 1/2 cup (125 ml) breadcrumbs
  • 3 tablespoons (45 ml) chives, chopped
  • 4 green onions, chopped
  • 2 tablespoons (30 ml) soy sauce
  • 1 beaten egg
  • 1 tablespoon (15 ml) Provencal herbs
  • Ground pepper to taste

For the sauce

  • 1 cup of chili sauce
  • 4 tablespoons (60 ml) soy sauce
  • 2 teaspoons (10 ml) lemon juice
  • 3/4 cup (187,5 ml) apple jelly


Place all the ingredients in a large bowl and mix well with your hands.

Take a little mixture with a teaspoon and make a mini meatball.

Place the mini meatballs on a baking sheet lined with parchment paper.

Bake for 5 minutes in preheated oven at 425 °F.

Meanwhile, put all the sauce ingredients in a slow cooker.

Place the pre-cooked meatballs in the slow cooker, lightly coat them with the sauce and cook for 1h30 to 2h over high heat until the sauce is thick and covers the meatballs. Stir gently 1 to 2 times while cooking. Place in a serving dish with toothpicks. Serve as an appetizer. Enjoy!