Preheat the oven to 220°C (425°F). Line a baking sheet with parchment.
Place the pork, bread crumbs, egg, thyme, allspice, salt, and pepper in a large mixing bowl. Using your hands, mix thoroughly until well combined. With wet hands, form into golf ball–sized meatballs and place on the prepared tray. Bake for 15–20 minutes, or until golden brown.
In a medium saucepot, combine the cider, apple butter, cinnamon stick, star anise, cloves, orange zest and juice, and chili flakes. Bring to a boil, then reduce to a simmer. Add the cooked meatballs, cover, and cook over low heat for 20–25 minutes, or until tender. Remove the meatballs and reserve.
Increase the heat to high and reduce the braising liquid by half. Return the meatballs to the pot, stir to coat, and warm through.
