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Four Pork Meatballs with Apples and Onion on a plate with rice.
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5 from 5 votes

Pork Meatballs with Apple and Onion

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: dinner - pork, main course pork
Cuisine: American
Servings: 6 servings
Calories: 582kcal

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)
  • ¾ 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.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen in an airtight freezer container for up to 3 months.
Thaw in the refrigerator overnight and reheat, covered, in the oven until hot.

Nutrition

Serving: 1serving | Calories: 582kcal | Carbohydrates: 23g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1282mg | Potassium: 728mg | Fiber: 3g | Sugar: 8g | Vitamin A: 223IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 2mg