Ingredients:
- 500g ground pork shoulder
- 500g ground beef chuck
- 3 cloves garlic, minced
- 1 small shallot, finely grated
- 60g Panko breadcrumbs
- 60ml whole milk
- 1 large egg
- 5g kosher salt
- 2g black pepper
- 2g smoked paprika
- 120ml raw honey
- 30ml chili garlic sauce
- 60ml pomegranate juice
- 15ml apple cider vinegar
- 25g fresh pomegranate arils
- 10g fresh chives, chopped
- 250g fresh mozzarella pearls
- 1 pint cherry tomatoes
- 15g fresh basil leaves
- 30ml balsamic glaze
- 100g prosciutto slices
- 100g sharp cheddar cubes
- 50g marinated olives
Instructions:
- In a large mixing bowl, combine the ground pork, ground beef, Panko breadcrumbs, milk, egg, minced garlic, grated shallot, salt, pepper, and smoked paprika. Mix until just combined and shape into 1-inch meatballs.
- Heat a large non-stick skillet over high heat. Sear the meatballs for approximately 2 minutes per side until a deep brown crust forms. Transfer the seared meatballs into a 6-quart slow cooker.
- In a separate small bowl, whisk together the raw honey, chili garlic sauce, pomegranate juice, and apple cider vinegar. Pour the mixture over the meatballs in the slow cooker.
- Cover and cook on 'Low' for 4 hours until the sauce has reduced to a thick, mahogany glaze.
- Prepare the lite bites by threading mozzarella pearls, fresh basil leaves, and cherry tomatoes onto bamboo skewers. Drizzle with balsamic glaze.
- Assemble the charcuterie elements by rolling prosciutto slices into roses and arranging them with cheddar cubes and marinated olives on a serving platter.
- Garnish the finished meatballs with fresh pomegranate arils and chopped chives before serving.