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A meatball recipe designed for Autumn!
These pork and apple meatballs would make a great meal following a day at an apple orchard. Has anyone been out apple picking lately? We’ve made it an annual tradition to head to Bluemont, VA for an autumn hike followed by a trip to Dirt Farm Brewing, Bluemont Vinyard, and finally a stop at Great Country Farm. At the farm you can pick (or just purchase) apples and pumpkins. You can also procure apple cider donuts and cider. We were going to try to pick apples this year but found tickets were required (and all sold out). It seems this popular fall activity is now drawing record crowds thanks to the COVID-19 pandemic. Based on the crowds we observed, heard about, and read about, I’m not sure I would recommend this activity – at least on a weekend. If you are planning a trip, make sure to see if reservations are required.
Anyways, while it would be great to pick your own apples and procure local orchard cider for these meatballs, the grocery store varieties work just as well. Looking for more meatball recipes? Try my Spanish meatballs in red pepper sauce or my Moroccan lamb meatballs in a lemon garlic sauce!
Notes on Pork and Apple Meatballs
I always make porkchops with apples and sage in the fall. I don’t really have a go-to recipe for this. Sometimes I find one online, and sometimes I just make something up. Last week, I had the intention of developing a fall pork chop recipe but somewhere between our house and the grocery store I decided I was actually in the mood to make meatballs. To invoke the flavors of the season, I decide to stick with the apple, sage, and pork combo. I also swapped cornbread crumbs in for the panko or white bread crumbs I usually use in meatballs. Lastly, I chose to braise the meatballs in cider and some of my favorite fall spices. I mixed the cider with chicken stock to keep the dish on the savory side.
Ingredient Notes
Nothing too exotic here, but a couple of pointers below:
The cornbread: This recipe calls for cornbread. You can make some from scratch or a mix – I usually have a few boxes of Jiffy in the pantry. You can also just buy some from the grocery store. Tip: Whole Foods sells squares of cornbread in their hot food section. I’ve found the size to be perfect for recipes that need a little cornbread (i.e., for croutons or crumbling). I prefer to use day or two old cornbread for this recipe. However, I’ve also found you can easily dry out fresh cornbread by popping it in the oven (or a toaster oven for a bit). Try 325 degrees F for 10 minutes.
Apples: I generally prefer honeycrisp or granny smiths but I don’t think the choice is crucial for this recipe. Go with what you like or what you have on hand. Use a box grater to shred the apple.
Ground Pork: I used an 85/15 meat to fat ratio pork. I believe that was the only option they had at the store but also probably what I would have selected if there were other common options (e.g., 80/20 or 90/10). No ground pork? I think this recipe could work well with turkey too.
Stovetop Cooking Method
This is my second stovetop meatball recipe. While most meatball recipes I make are baked, I really do like this stovetop braising approach. It is quick and allows you to use the same pot for the meatballs and sauce – yeah, less dishes! Plus, you don’t need to worry about braised meatballs drying out. Related to that, these meatballs are dairy-free (no ricotta or other cheeses baked in). This keeps them on the lighter side. Note: I did finish the gravy with a bit of crème fraiche but you could easily substitute in a dairy-free creamer (or just omit that step).
Serving and Pairing Suggestions for meatballs:
Serving Tips: These meatballs work well as an entrée or appetizer. I like to serve meatballs in a low flat bowl or on a platter with deep enough edges for sauce.
Sides: We had these meatballs as an entrée paired with a simple salad. I think they would be great served on a bed of mashed potatoes or polenta too.
Drinks: If you plan to imbibe with your meal, I would recommend a dry hard cider or beer. I’m liking Potter’s Craft Cider right now. I pick it up Total Wine and Whole Foods. Also thinking about taking a trip down to the cidery in Charlottesville, VA this fall.
Stovetop Pork and Apple Meatballs in Apple Cider Gravy
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: American
Description
These stovetop pork meatballs in apple cider gravy are my favorite meatballs for autumn!
Ingredients
meatballs
- ½ onion, finely diced
- 1 small apple, grated (should yield about half a cup)
- 1 tablespoon fresh sage, finely chopped
- 1 cup cornbread bread crumbs*
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground ginger
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- 1 egg, lightly beaten
- 1 pound ground pork
-
Apple Cider Gravy
- 2 tablespoons olive oil
- ½ onion, diced
- 2 garlic cloves, diced
- 1 tsp ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon paprika
- ¼ teaspoon cinnamon
- 1 cup apple cider
- 2 cups chicken stock
- 1 tablespoon cornstarch
- 1 to 1.5 tablespoons fresh sage, chopped (reserve some for garnishing)
- 1 bay leaf
- 2 to 3 tablespoons crème fraiche
Instructions
Meatballs
- Combine all meatball ingredients except the meat in a medium sized bowl. Stir together with a fork. Add the pork to the mixture and stir until combined. Then briefly knead the mixture with your hands until paste like consistency is achieved. Do not over mix.
- Shape the mixture into 1 ½ inch meatballs and place them on a large plate or tray.
- Cover and refrigerate while you prepare the gravy.
Apple Cider Gravy
- Heat the oil in a large skillet pan with a lid. Add the onion and cook over medium low heat for 7 minutes. Add the garlic and spices and cook 2 minutes more stirring to frequently. Mixture should become fragrant.
- Add the cider, stock, corn starch, sage, and bay leaf. Stir to combine and bring to boil.
- Add the meatballs and reduce heat to a simmer. Distribute the meatballs so they all rest nicely in the sauce.
- Cover and simmer for 45 minutes. Stir occasionally and turn meatballs so they get evenly coated.
- After 45 minutes have passed, meatballs should be done. Use a slotted spoon to transfer meatballs to a large serving platter or bowl. Stir the crème fraiche into the gravy. Heat through and pour over the meatballs. Garnish with remaining sage.
Notes
* I buy baked cornbread from the whole foods when I need it for a recipe and don’t want to make my own. They sell individual servings. It’s best when it is a day or two old but you can also crumble it and pop in the toaster oven (or oven) for a few minutes to dry it out if needed.
*I recommend granny smith or honeycrisp apples. Use a box grater to shred the apple. A small apple should yield a little over half a cup of shredded apple.
Keywords: meatball, pork, apple, cider, braise, sage, cornbread
