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An overhead view of a white plate with pork apple meatballs, green beans and gnocchi on a linen cloth.

Pork and Apple Meatballs with Apple Cider Sauce

By Natalie Marble
These 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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 529 kcal

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!

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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

Calories: 529kcalCarbohydrates: 34gProtein: 23gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 123mgSodium: 809mgPotassium: 622mgFiber: 3gSugar: 18gVitamin A: 377IUVitamin C: 12mgCalcium: 93mgIron: 3mg
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