Juicy Pork and Apple Meatballs with Apple Cider Sauce
These Juicy Pork and Apple Meatballs with Apple Cider Sauce feature a classic combination of flavors rolled into meatball form and enhanced with a pure apple cider reduction that you’ll want to put on so much more – case in point, this Sheet Pan Salmon with Brussels Sprouts, Pancetta and Apples!
I personally love meatballs. They’re quick to cook, and you can flavor them in so many different ways. Yes, some will argue that they’re similar to a burger or a meatloaf, but the flexibility that they provide makes them so much more.
Learn the basic technique of how to retain enough moisture and how to handle the meatball mixture for the best texture, and then you can be creative with flavors.
Speaking of flavors, can we talk about this sauce for a minute?! It’s a pure reduction, meaning the apple cider is simmered until there is only a 1/4 cup of deeply concentrated flavor and a syrup-like consistency. It is magnificent!
Combine that beautiful sauce with these juicy meatballs, and you’ve got something fantastic for almost any occasion – a busy weeknight, game day, or entertaining guests – either way, this is a winner!
And if you’re looking for other meatball recipes, consider these Lamb Meatballs with Lemony-Yogurt Sauce or these Chicken Tikka Masala Meatballs.
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make these pork and apple meatballs:
Ingredient Notes & Substitutions
The ingredients to make these pork and apple meatballs are easy to find and readily available at almost any grocery store. If you can, I highly recommend grabbing apples you can at your local farmer’s market or apple orchard for the best flavor.
Here are a few ingredient notes:
Sage: Use fresh sage for a classic fall flavor pairing with pork. If you need to substitute with dried sage, be sure to use one that is high-quality (remember that dried herbs lose flavor over time – generally, it’s a good rule of thumb to replace them after a couple of years). Substitute 1/3 the amount of dried sage for fresh.
Onion: Used for both flavor and moisture in meatballs, use yellow or white onion, and be sure to grate it on a box grater, as diced onion will be undercooked when the pork is done. Shallots, red onions, or even the white parts of scallions would be good substitutes.
Mustard: I like to use whole grain mustard in this recipe, as it has such great flavor and texture, but you can easily substitute Dijon mustard, if that is what you have.
Fennel seed: Another classic flavor pairing with pork, fennel seed has a slightly sweet taste similar to licorice or anise, and is wonderful in these meatballs. Anise seeds would work as a substitute.
Cayenne pepper: Cayenne provides a subtle heat in the background of these meatballs and is nice with the rich pork. Dial up the heat or scale it back, depending on your taste. If you choose to substitute another kind of chili, finely ground is best, to more evenly disperse the heat.
Breadcrumbs: Use fresh bread if you have it for the best meatballs. It doesn’t really matter what kind of bread you use – tear it into small pieces and then finely chop it. You can use panko or other dried breadcrumbs as a substitute.
Apple Cider: Use the best apple cider you can find – from a local orchard if you can – for the ultimate flavor in this apple cider reduction.
Thyme: Use fresh thyme in the apple cider sauce and wrap it in a bundle so that it is easy to remove at the end. Do not use dried thyme.
Let’s Make Pork and Apple Meatballs with Apple Cider Sauce Together: STEP BY STEP
Be sure to check out the full recipe details and ingredient list in the recipe card below.
Steps 1, 2 & 3:
Begin by preheating the oven to 425 degrees Fahrenheit and simmering the apple cider and fresh thyme until it is reduced to about 1/4 cup of liquid.
Using a box grater, grate the onion into a large bowl, removing any excess liquid. Then, add the mustard, egg, sage, parsley, fennel seed, cayenne, salt and breadcrumbs to the onion.
Steps 4, 5 & 6:
Finely dice the apple and add it to the onion mixture. Be sure to mix everything well before adding the pork.
Next, add the ground pork and mix everything well. Form into balls and place on a sheet pan or plate.
Steps 7, 8 & 9:
Heat a large sauté pan or cast iron skillet over medium-high heat and add the avocado oil. While the pan is heating up, season the meatballs with kosher salt and black pepper.
Add the meatballs to the pan and let them cook for a few minutes until they are golden brown. Flip them and transfer the pan to the oven and cook for about 10 minutes or until the meatballs have reached an internal temperature of 160 degrees.
Steps 10 & 11:
While the meatballs are cooking, finish the sauce by removing the bundle of thyme and checking the consistency. The sauce will continue to thicken as it cools.
Remove the meatballs from the oven and let them rest for at least 5 minutes. Then, drizzle them with sauce and enjoy!
Natalie’s Expert Tips
- The apples need to be cooked when the pork is fully cooked, so be sure to finely dice the apple into 1/4-inch by 1/4-inch pieces. Cut the apple into 1/4 inch slices and then cut those slices into 1/4 inch matchsticks. Finally, cut those matchsticks crosswise into 1/4 inch squares.
- Use torn and chopped fresh bread for the breadcrumbs – it contributes to the great texture of these meatballs.
- For the best meatball texture, it is important not to overwork the ground meat. To do this, mix all of the adders first, then add the meat to that mixture. This greatly reduces how much you need to handle the meat.
- For the ultimate golden brown exterior on these pork meatballs, don’t skip browning them on the stovetop before transferring them to the oven.
- If your apple cider reduction finishes at the same time as your meatballs and you want to thicken it quickly, set the saucepan into a bowl of ice for a few minutes, and it will thicken right up!
Serving Suggestions
- You can’t go wrong with mashed potatoes, Classic Potatoes Anna, or this incredible Sweet Potato Puree as a based for these delicious pork and apple meatballs.
- Consider these Hot Honey Roasted Carrots, these Pan-Roasted Brussels Sprouts, this Pumpkin Orzo, or a nice crisp salad to serve on the side.
- Grains like rice or egg noodles would also be a nice accompaniment.
- Cauliflower gnocchi makes for a lighter but satisfying pairing.
- This Easy Carrot Pumpkin Soup or this Creamy Red Lentil Soup would be a wonderful appetizer before these meatballs.
Storage & Reheating
STORAGE: Store these meatballs in an airtight container in the refrigerator for up to 4 days. The sauce should be stored separately in an airtight container for up to a week.
REHEATING: To reheat in the oven, place the meatballs in an oven-proof pan or dish with a splash of water and cover with aluminum foil. Place in a 375-degree oven until warmed through. On the stovetop, place the meatballs into a sauté pan with a splash of water or stock, covered, and heat over medium-low heat until warmed through. And finally, you can also reheat them in the microwave in 30 second intervals until everything is warmed through. The sauce can be reheated on the stovetop or in the microwave.
FREEZING: These meatballs freeze well for up to 6 months. You can freeze them raw by placing them on a baking sheet in the freezer and then transfer them to a freezer bag once they are hard. Or, you can freeze them cooked and cooled, and place in a freezer bag or airtight container. Thaw in the refrigerator overnight before reheating or cooking.
FAQ
I hope you love these Pork and Apple Meatballs with Apple Cider Sauce! If you make it, be sure to leave a rating so I know how you liked it!
Recipe Card
Pork and Apple Meatballs with Apple Cider Sauce
Ingredients
- 1 onion (grated)
- 3 garlic cloves (grated)
- 1 tbsp whole grain mustard
- 1/2 tsp fennel seed
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 tbsp sage (finely chopped)
- 2 tbsp parsley (finely chopped)
- 1 egg
- 1/2 cup breadcrumbs (use fresh bread, if possible)
- 1 granny smith apple (finely diced )
- 1 lb ground pork
- 2 tbsp avocado oil (or other high heat oil)
Apple Cider Sauce
- 2 cups apple cider (from a local orchard, if you can)
- 5 sprigs fresh thyme (tied in a bundle)
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Start the sauce. Pour the apple cider into a saucepan with the bundle of fresh thyme and bring it to a boil. Once it has reached a boil, reduce it to a simmer and let it cook until it is reduced to about 1/4 cup of liquid. Skim the top periodically, if any white foam rises to the top.
- Prep the meatballs. Using a box grater, grate the onion and place it into a large mixing bowl, making sure to squeeze out any excess liquid.
- To the onion mixture, add the grated garlic, mustard, fennel seeds, cayenne, salt, sage, parsley, egg, and breadcrumbs and mix well.
- Next, peel and cut the apple into a fine dice about 1/4" x 1/4". These pieces need to be very small for two reasons: (1) so that you get the right ratio of pork and apple in each bite, and (2) so that the apple cooks through at the same time that the pork is done.
- Add the apple to the mixture and mix it well.
- Lastly, add the pork and mix everything well, but just until it is combined, to preserve the best texture of the meatballs. Scoop and form into 1.5 – 2oz. balls and place on a sheet pan or a plate.
- Cook the meatballs. Heat a large skillet or cast iron pan over medium-high heat. When the pan is hot, add 2 tablespoons of avocado oil.
- Sprinkle salt and pepper on the outside of the meatballs and then add them, in a single layer and with space in between, to the hot pan and cook for a few minutes to brown. If you need to work in batches, do so.
- When the meatballs are golden brown on the first side, flip them and then transfer the pan into the preheated oven and cook for about 10 minutes or until the meatballs are cooked through and have reached an internal temperature of 160 degrees. Let the meatballs rest for at least 5 minutes.
- Finish the sauce. At this point, you can remove the bundle of thyme, and if your sauce has reached about 1/4 cup and is starting to thicken, you can remove it from the heat and let it cool a bit. It will continue to thicken as it cools.
- Serve. To serve, drizzle the meatballs with the apple cider reduction and sprinkle with any remaining chopped parsley. ENJOY!
Notes
- The apples need to be cooked when the pork is fully cooked, so be sure to finely dice the apple into 1/4-inch by 1/4-inch pieces. Cut the apple into 1/4 inch slices and then cut those slices into 1/4 inch matchsticks. Finally, cut those matchsticks crosswise into 1/4 inch squares.
- For the best meatball texture, it is important not to overwork the ground meat. To do this, mix all of the adders first, then add the meat to that mixture. This greatly reduces how much you need to handle the meat.
- For the ultimate golden brown exterior on these pork meatballs, don’t skip browning them on the stovetop before transferring them to the oven.
- If your apple cider reduction finishes at the same time as your meatballs and you want to thicken it quickly, set the saucepan into a bowl of ice for a few minutes, and it will thicken right up!
Nutrition
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I’m Natalie and I love to create seasonal and interesting elevated food for busy everyday real life! Dinner doesn’t have to be boring and I’m here to help. This is where busy meets delicious!
