Description
These stovetop pork meatballs in apple cider gravy are my favorite meatballs for autumn!
Ingredients
Scale
meatballs
- 1/2 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
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- 1 egg, lightly beaten
- 1 pound ground pork
-
Apple Cider Gravy
- 2 tablespoons olive oil
- 1/2 onion, diced
- 2 garlic cloves, diced
- 1 tsp ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon paprika
- 1/4 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 1/2 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