Pork and Apple Meatballs: Easy Sweet and Savoury Recipe

 

I love discovering new recipes in my many cookbooks, and these pork and apple meatballs are a lovely example of how a few simple ingredients can create a surprisingly delicious dish.

The recipe comes from a charming cookbook dedicated entirely to meatballs. It has a rustic style, with recipes and illustrations that make it look like a handwritten collection of kitchen notes. There are ideas for every taste, from meat and vegetarian meatballs to sweet versions.

I made a few small changes to the original recipe because I was missing one of the ingredients. The result was still excellent: pork and apples are a wonderful combination, bringing together savoury flavours and a gentle sweetness.

The apple adds moisture and a delicate fruity note to the meat, while the onion, white wine and brown sugar create a simple sauce that coats the meatballs beautifully.

These pork and apple meatballs make a comforting main course and are easy enough for a weekday meal. One last tip from my kitchen: I think they're even better served warm rather than piping hot.

Pork and Apple Meatballs Recipe

Yield: 4 servings

Prep time: 15 minutes

Resting time: None

Cooking time: About 25 minutes

Ingredients

• 300 g minced pork

• 1 Golden Delicious or similar apple

• 50 g butter

• 1 tablespoon light brown sugar

• 1 glass of white wine

• 1 white onion

• Plain flour, for coating

• Salt and freshly ground black pepper, to taste

• 2 egg yolks

Method

1. Finely grate or mince the apple. Add it to the minced pork along with the egg yolks, a generous pinch of salt and freshly ground black pepper. Mix well with your hands and shape into small meatballs. Roll them lightly in flour to coat.

2. Melt the butter in a large frying pan over medium heat. Finely chop the onion and sauté it in the butter until softened.

3. Add the meatballs and brown them on all sides. Sprinkle with the brown sugar, then pour in the white wine and let it bubble for a few minutes.

4. Cover the pan and cook gently for about 20 minutes, or until the meatballs are cooked through. If the sauce becomes too thick, add a small splash of water.

5. Allow the meatballs to cool slightly before serving. I find they taste best warm rather than piping hot.

Notes

• Choosing the apple: Golden Delicious works well, but another sweet apple with a firm texture is also suitable.

• Serving suggestion: Serve with mashed potatoes, roasted vegetables or a simple green salad.

• Cooking tip: Make sure the pork meatballs are thoroughly cooked in the centre before serving.