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Four pan-fried meatballs stuffed with sweet sun-dried dates from summertime and tart apples. Served alongside apple cider vinegar braised cabbage and fennel, and a yogurt and dill sauce.
Sacha Hirschfeld

Meatballs with Medjool Dates and Granny Smith Apple

ATTENTION! I am here to tell you that Medjool Dates and Granny Smith Apple belong in your meatballs! 
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time In The Fridge 45 minutes
Total Time 1 hour 12 minutes
Servings: 6
Course: Mains
Cuisine: American
Calories: 541
Ingredients Method

Ingredients
  

  • 1 lb ground pork
  • 1 lb ground beef
  • 5 garlic cloves peeled and smashed
  • ½ white onion peeled and chopped into large pieces
  • 1 granny smith apple peeled, core removed, and chopped into large pieces; Must use a tart apple for this recipe.
  • 6 Medjool dates pits removed and diced
  • 1 egg beaten
  • ⅔ cup breadcrumbs pulsed homemade is ideal
  • 1 tsp freshly ground pepper
  • 2 tsp kosher salt
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
  • 5 tbsp oil for pan-frying like vegetable, sunflower etc

Method
 

  1. Add pork and beef to the a large bowl; set aside for a few.
  2. Add onion, apple, and garlic to the bowl of a food processor; pulse until it looks like a paste with really small pieces still visible. Using a silicone spatula, empty the bowl of the food processor overtop of the ground pork and beef.
  3. Add dates, egg, breadcrumbs, black pepper, salt, rosemary, and thyme; mix gently (using clean hands) to combine. Be careful not to over-mix because this will result in dry and tough meatballs.
  4. Roll into equally-sized balls and place in a large casserole dish. Cover and place in the fridge for 30 minutes-1 hr. This step helps keep the meatballs together while cooking and allows the flavors to permeate the meat.
  5. Heat 5 tbsp oil in a large skillet over medium-high heat. Cook the meatballs in batches, being careful not to crowd the pan. Cook each side undisturbed until they're nice and brown, about 5 minutes.