These Pork and Apple Meatballs bring together the savory goodness of ground pork with the subtle sweetness of fresh apples for a dish that’s both comforting and surprisingly sophisticated. The natural sweetness of the apples complements the rich pork perfectly, creating a balance that makes these meatballs truly special.
Perfect for weeknight dinners but elegant enough for entertaining, these meatballs offer a delightful twist on a classic. The hint of sage and touch of maple syrup elevates the flavor profile, making this a dish your family will request again and again.
Why You’ll Love This
- Quick 45-minute preparation makes this perfect for busy weeknights
- Sweet and savory flavor combination appeals to both adults and picky eaters
- Versatile recipe works as an appetizer, main dish, or even in sandwiches
- Freezes beautifully for meal prep or last-minute dinner solutions
- Uses simple, accessible ingredients you might already have on hand
Ingredients
- 1 pound ground pork, not too lean for the best flavor
- 1 sweet apple, freshly grated
- 1/4 cup soft breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 cup fresh apple cider
- 1 cup chicken broth
- 1/2 cup heavy cream
Instructions
- In a large bowl, mix ground pork, grated apple, breadcrumbs, egg, Dijon mustard, thyme, salt, and pepper until well combined. Shape into evenly sized meatballs.
- Heat olive oil in a large skillet over medium heat. Cook the meatballs until nicely browned all over, about 5-7 minutes. Transfer to a plate.
- Pour apple cider and chicken broth into the same skillet, scraping up the tasty browned bits. Add heavy cream and bring to a gentle simmer.
- Return meatballs to the skillet and cook 10-15 minutes more until cooked through and the sauce is thick and creamy.
Tips & Variations
- For a leaner option, substitute half the ground pork with ground turkey or chicken
- Try different apple varieties – Honeycrisp adds sweetness while Granny Smith provides tartness
- Add 1/4 cup grated Parmesan cheese to the mixture for extra depth of flavor
- For gluten-free meatballs, use gluten-free breadcrumbs or crushed pork rinds
- Make a quick sauce by deglazing the pan with 1/2 cup apple cider and 1/2 cup chicken broth, then reducing
- Bake instead of fry by placing meatballs on a parchment-lined baking sheet at 400°F for 20-25 minutes
Serving Suggestions
These versatile meatballs pair wonderfully with creamy mashed potatoes or buttered egg noodles to soak up any sauce. For a lighter meal, serve them alongside a crisp green salad with a light vinaigrette or roasted seasonal vegetables.
They also make excellent appetizers when served with toothpicks and a side of tangy apple cider reduction or cranberry sauce for dipping. For a complete fall-inspired meal, pair with roasted Brussels sprouts and butternut squash.
Notes
- Meatballs are done when they reach an internal temperature of 160°F
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze cooked meatballs for up to 3 months; thaw overnight in refrigerator before reheating
- For meal prep, form meatballs and freeze raw on a baking sheet, then transfer to freezer bags
FAQs
Can I make these meatballs ahead of time?
Yes! You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. You can also form the meatballs and freeze them raw for up to 3 months.
What type of apple works best in this recipe?
Medium-sweet, firm apples like Honeycrisp, Gala, or Fuji work best as they hold their shape during cooking while adding natural sweetness.
Can I bake these instead of frying?
Absolutely! Arrange them on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes, or until cooked through.
What’s a good sauce to serve with these meatballs?
A simple pan sauce made with apple cider, chicken broth, and a touch of Dijon mustard complements these meatballs beautifully. A maple-cream sauce also works wonderfully.
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