Ingredients
Meatballs:
1 1/2 pounds ground pork

1 large egg, lightly beaten

1/4 cup seasoned panko breadcrumbs

1 teaspoon fennel seeds

1 teaspoon kosher salt

1 teaspoon crushed red pepper flakes (or less for milder flavor)

1/2 teaspoon garlic powder

1 tablespoons olive oil

Montmorency Tart Cherry Glaze:
2 teaspoons olive oil

2 cloves garlic, minced

1/4 red onion, chopped

3 cups frozen Montmorency Tart Cherries, thawed

1/4 cup balsamic vinegar

1/4 cup light brown sugar

kosher salt and black pepper to taste

2 teaspoons corn starch mixed with

1 Tablespoon water

Directions (makes 24 meatballs)
In a large bowl, gently mix together pork, egg, breadcrumbs, fennel seeds, kosher salt, crushed red pepper, and garlic powder until combined.

Scoop 1 Tablespoon of the mixture and roll into a ball and set on a sheet pan. Repeat with remaining pork.

Heat 1 Tablespoon olive oil in a large skillet. Sear half of the meatballs, turning every few minutes until browned on all sides. Remove meatballs from pan and repeat searing step with remaining meatballs.