These Pork and Apple Meatballs are a perfect little pairing with BIG flavor!
Serve these Pork and Apple Meatballs naked (as is), alongside your favorite dipping sauce, or by simmering in a gravy. This time I opted for a rich onion gravy served over a rutabaga habanero olive oil mash, sauerkraut, and sliced cucumber.
Baked Pork and Apple Meatballs
- 1 large bowl
- 1 large baking sheet
- 1 wire baking rack
- 1 box grater or food processor with attachment
- 1 kitchen thermometer
- 1 lb ground pork
- ½ lb apple peeled and grated; about 1 cup packed
- 1 egg lightly beaten
- ½ cup shallot grated; about 1 large shallot
- 3 garlic cloves minced
- 1 tbsp fresh thyme chopped; may sub 1 tsp dry thyme
- 1 tbsp fresh sage chopped; may sub 1 tsp dry sage
- 1 tsp fennel seeds
- 1 tsp freshly ground pepper
- 2 tsp kosher salt
- Add all of the ingredients to a large bowl. Mix with clean hands to combine, being careful not to over mix; cover and place in the fridge for 1 hour. You can skip the sitting time if you're in a rush.
- Preheat the oven to 425°F and set a rack to the middle position. Line a baking sheet with parchment paper and set a baking/cooling rack on top.
- Spray the baking rack with some kind of oil to prevent any sticking (I used an olive oil spray). Roll mixture into 1 ½" balls and place on the baking rack as you go. This recipe yielded 15 balls for me.
- Bake for 30 minutes or until cooked through (internal temperature measuring 160° F).
- Serve these Pork and Apple Meatballs naked (as is), alongside your favorite dipping sauce, or by simmering in a gravy. This time I opted for a rich onion gravy served over a potato/sweet potato habanero olive oil mash, sauerkraut, and sliced cucumber.