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Pork Meatballs with Apple and Onion

Pork Meatballs with Apple and Onion are tender meatballs made with ground pork, grated apple, onion, and seasonings. The meatballs are browned in a skillet and finished in the oven, along with a sweet and savory pan sauce that will knock your socks off.

A vertical closeup image of a plate filled with Pork Meatballs with Apple and Onion along with fresh parsley and a fork.

I’m super proud of this flavorful ground pork meatball recipe, and I am beyond thrilled to be sharing it with you today.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making sweet and savory pork meatballs is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe. 

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A vertical overhead closeup of Pork Meatballs with Apple and Onion in a cast iron skillet along with a fresh apple and red onion in the background.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

How many meatballs does this recipe make?

As written, this recipe will make approximately 22-24 medium-size meatballs.

Should you need to decrease or increase the number of pork meatballs you’d like to make, please use the handy ingredient measurement adjuster found in the recipe card (1x, 2x, 3x).

What size are these meatballs?

I used a medium scoop to make these pork meatballs, which is roughly 1½ tablespoons. Each meatball is approximately the size of a golf ball.

If you’d like to make your meatballs larger, please feel free to do so. Just know that the cooking time for larger meatballs will be longer than what’s stated in the recipe card.

A plate filled with quinoa and rice and topped with Pork Meatballs with Apple and Onion along with a brown sauce and parsley.

Can the allspice be left out of this recipe?

You could, of course, but I don’t recommend it.

The ground allspice lends warmth and a lightly spicy depth of flavor to these meatballs that offsets the sweetness of the apple and onion beautifully.

It’s such a tiny amount of allspice (½ teaspoon) that I promise won’t be overpowering. It’s just the right amount to make these meatballs amazingly flavorful.

Why grated apple and onion and not chopped?

I like to grate the apple and onion for this recipe for the extra flavor and tenderness the grating provides to the completed dish.

You’ll notice with the onion in particular that there is quite a bit of “juice” that comes out of the grated onion. Do not discard that “juice.” Make sure to add it into the ground meat mixture. Grating is an essential step to ensuring the most lightly textured and flavorful pork meatballs you’ll ever have.

What other variety of apple can be used in this recipe?

I suggest a sweet, firm apple.

I used Gala, but you can also use Pink Lady, Fuji, or Honey Crisp.

Can another type of onion be used besides red onion?

Yes, feel free to use whatever type of onion you have on hand.

Just remember that the grating of the onion is the most critical step in using this ingredient in this recipe, and don’t forget to add the onion “juice” to the ground meat mixture as well.

Can these pork meatballs with apple and onion be frozen after cooking?

Sure thing!

Once cooked, cool the meatballs completely and store them (along with the pan sauce) in an air-tight freezer container and freeze for up to 3 months.

A serving spoon holding two Pork Meatballs with Apple and Onion over a cast iron skillet filled with meatballs.

Should the apples be peeled before grating?

That’s pretty much a personal preference. I did not peel the apples first (as seen in the prep photos below) because I wanted that extra fiber and nutrition.

If you feel like peeling the apple first, by all means, do so.

Since the peels are virtually undetectable in the finished dish, why not save a step and leave the peels in place?

The step-by-step photo instructions for making pork meatballs with apple and onion:

  • Add the ground pork to a large bowl.
  • Core and quarter one apple and grate on the coarse holes on a box grater (approximately 1 cup). Add the grated apples to the bowl with the pork.
  • Grate the red onion (to make approximately ½ cup), and add the grated onion, along with the onion “juice” to the bowl with the pork and apples.
  • Add breadcrumbs, salt, pepper, and allspice to the ground meat mixture. Mix until just combined, but do not overmix.
  • Use a medium-size scoop to portion out and roll the pork, apple, and onion mixture into golf ball size meatballs (approximately 1½ tablespoon per meatball).
  • Preheat a large skillet and, working in batches, brown the meatballs over medium/high heat, on all sides. Remove the first batch to a plate and do the same with the second batch of meatballs.
  • Remove all the browned meatballs from the skillet, reduce the heat to medium/low, and use a slotted spatula to loosen up all the browned bits from the bottom of the skillet.
  • Add the butter to the skillet along with a second grated apple (peels included), and cook, occasionally stirring for 45-50 seconds.
  • Add all-purpose flour to the apples and stir well to coat. Cook the apples and flour for 1-2 minutes to remove the raw flour flavor and then add chicken or beef broth to the skillet. Stir well and simmer lightly. The sauce will thicken as it simmers.
  • Add the Dijon mustard to the sauce along with a touch of salt and pepper.
  • Once the sauce thickens, add all the browned meatballs back into the skillet, including any juices collected on the plate with the browned meatballs.
  • Place the oven-proof skillet into a preheated 350-degree oven and cook for 30 minutes or until the meatballs reach an internal temperature of 160-degrees on an instant-read thermometer.
  • Remove, and sprinkle the meatballs with fresh chopped parsley before serving.
A vertical closeup of a serving spoon in a cast iron skillet holding two Pork Meatballs with Apple and Onion along with fresh parsley.

Serving ideas for Pork Meatballs:

You’ll notice quinoa and rice in the photos. That was a delicious combo.

I’d also suggest egg noodles, rice (white or brown), mashed potatoes, polenta, pasta, or how about barley, or even a baked potato?

Of course, you can spoon the hot meatballs onto a hoagie roll and have a hot and hearty meatballs sandwich. I’d never say no to that!

Or, another option is all by themselves on a plate.

Plain. Simple. Delicious!

Additional meatball recipes you’ll also enjoy:

*German Meatballs with Caraway Mushroom Cream Sauce (shown below and featured in the video)

My love of German flavors and ingredients was the original inspiration for this dish of hearty German meatballs with caraway mushroom cream sauce. It’s a delicious comfort-food recipe, with a German twist.

Hearty German Meatballs with Caraway Mushroom Cream Sauce in a white bowl with a spoon

*Greek Meatball Appetizers with Lamb and Feta (not shown)

If you love big, bold, Greek flavors, then these Greek Meatball Appetizers with Tzatziki Dipping Sauce are a must-make for your next party or gathering!

*Turkey Meatballs with Orange and Cashews (shown below)

If you’ve made turkey meatballs in the past and they’ve been dry and flavorless, then I urge you to make this recipe for turkey meatballs with orange and cashews. They’re light, tender, and incredibly flavorful!

Closeup of a turkey meatball on a skewer with sauce

*Lower-Fat Dill Swedish Meatballs (not shown)

Fat-free evaporated milk is the key to making these Lower Fat Dilled Swedish Meatballs. They’re so good, and so packed with flavor that you’ll never miss the heavy cream.

*Pork Meatballs with Apple and Onion (shown below) THIS IS THE PLACE!!

A vertical closeup along with a title text overlay graphic for Pork Meatballs with Apple and Onion on a plate with brown sauce and parsley.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s delicious meatball recipe for Pork Meatballs with Apple and Onion.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

A cast iron skillet filled with Pork Meatballs with Apple and Onion and a serving spoon.

Pork Meatballs with Apple and Onion

Renee – Kudos Kitchen
Pork Meatballs with Apple and Onion are tender meatballs are made with ground pork, grated apple, onion, and seasonings. The meatballs are browned in a skillet and finished in the oven, along with a sweet and savory pan sauce that will knock your socks off.
5 from 3 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course dinner
Servings 6 servings
Calories 582 kcal

Ingredients
  

To make the meatballs:

  • 2 pounds ground pork
  • 1 Gala apple grated (approximately 1 cup)
  • 1 medium red onion grated (with juice, approximately ½ cup)
  • 3/4 cup breadcrumbs
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon allspice
  • 1 tablespoon olive oil

To make the pan sauce:

  • 3 tablespoons butter
  • 1 Gala apple grated (approximately 1 cup)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Dijon mustard
  • 2 cups chicken or beef broth
  • ¼ teaspoon kosher salt
  • pinch black pepper
  • Fresh chopped parsley for garnish, optional.

Instructions
 

To make the meatballs:

  • Add the ground pork to a large bowl.
  • Core and quarter one apple and grate on the coarse holes on a box grater (approximately 1 cup). Add the grated apples to the bowl with the pork.
  • Grate the red onion (to make approximately ½ cup), and add the grated onion, along with the onion “juice,” to the bowl with the pork and apples.
  • Add breadcrumbs, salt, pepper, and allspice to the ground meat mixture. Mix until just combined, but do not overmix.
  • Use a medium-size scoop to portion out and roll the pork, apple, and onion mixture into golf ball-sized meatballs (approximately 1½ tablespoon per meatball).
  • Preheat a large skillet and, working in batches, brown the meatballs in the olive oil over medium/high heat on all sides. Remove the first batch to a plate and do the same with the second batch of meatballs.

To make the pan sauce:

  • Add the butter to the skillet along with the second grated apple (peels included), and cook, occasionally stirring for 45-50 seconds.
  • Add all-purpose flour to the apples and stir well to coat. Cook the apples and flour for 1-2 minutes to remove the raw flour flavor, and then add the chicken or beef broth to the skillet. Stir well and simmer lightly. The sauce will thicken as it simmers.
  • Add the Dijon mustard to the sauce along with a touch of salt and pepper.
  • Once the sauce has thickened, add the browned meatballs back into the skillet, including any juices collected on the plate.
  • Place the oven-proof skillet into a preheated 350-degree oven and cook (uncovered) for 30 minutes or until the meatballs reach an internal temperature of 160-degrees on an instant-read thermometer.
  • Remove, and sprinkle the meatballs with fresh chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 582kcalCarbohydrates: 23gProtein: 30gFat: 41gSaturated Fat: 16gTrans Fat: 1gCholesterol: 124mgSodium: 1282mgPotassium: 728mgFiber: 3gSugar: 8gVitamin A: 223IUVitamin C: 5mgCalcium: 61mgIron: 2mg
Keyword pork meatballs, pork meatballs with apple and onion, tender pork meatballs
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s recipe for tender sweet and savory pork meatballs as much as I’ve enjoyed bringing it to you!

Overhead closeup image of Pork Meatballs with Apple and Onion in a skillet with chopped parsley as garnish.

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Recipe Rating




Britni Vigil

Monday 17th of May 2021

Delicious meatballs with the right balance of sweet and savory! My kids ate them up!

Renée

Tuesday 18th of May 2021

Awesome. So glad you think so too. Thanks!

Nellie Tracy

Monday 17th of May 2021

This is a fantastic recipe! Great combination of flavors, will make often!

Renée

Tuesday 18th of May 2021

Glad to hear it, Nellie! Enjoy!