Pork, Apple, and Sage Meatballs Recipe

This Pork, Apple, and Sage Meatballs recipe is a savory and sweet dish, which is made with ground pork and grated Granny Smith apple. It’s the ultimate comfort food recipe, perfect for a cozy autumn dinner.

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Pork, Apple, and Sage Meatballs Ingredients

SAGE AND SWEET POTATOES

• 3 Tbsp. salted butter
• 12 fresh sage leaves
• 2 1/2 lb. sweet potatoes, peeled and cut into large chunks
• 1/2 cup heavy cream
• 1 1/2 tsp. kosher salt
• 1/4 tsp. black pepper

MEATBALLS

• 1 1/2 lb. ground pork
• 2/3 cup panko breadcrumbs
• 1/2 Granny Smith apple, grated on the large holes of a box grater (about 1/2 cup)
• 1 Tbsp. finely chopped fresh sage
• 1 garlic clove, grated
• 1 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. ground allspice
• 1 large egg, lightly beaten

How To Make Pork, Apple, and Sage Meatballs

1. Make the crispy sage: In a large saucepan, heat 2 tablespoons of butter over medium heat. Once the foaming stops, add the sage leaves and cook for about 1 minute until they are crisp. Remove them with a slotted spoon and set aside.
2. Cook the sweet potatoes: To the same pan with the sage-infused butter, add the sweet potato chunks, tossing to coat. Pour in 1 cup of water and the heavy cream, then add 1 teaspoon of salt. Cover, bring to a simmer, then reduce the heat and cook for about 20 minutes until the potatoes are very tender.
3. Mash the potatoes: Remove the pot from the heat. Uncover, add the remaining 1 tablespoon of butter, the remaining ½ teaspoon of salt, and the pepper. Mash the potatoes well until they are creamy. Keep them warm.
4. Prepare and bake the meatballs: While the potatoes cook, preheat the oven to 450˚F with a rack in the upper third. In a large bowl, gently mix the ground pork, panko, grated apple, chopped sage, garlic, salt, pepper, allspice, and the beaten egg with your hands until just combined.
5. Shape and cook: Form the mixture into 24 meatballs (about 2 tablespoons each) and place them on a foil-lined baking sheet. Bake for 15 to 18 minutes, until cooked through.
6. Broil and serve: Switch the oven to the broil setting and broil the meatballs for about 2 minutes more, until they are nicely browned on top. Serve the meatballs immediately over the mashed sweet potatoes, garnished with the crispy sage leaves.

Recipe Tips

• How to get the crispiest sage? The key is to make sure the butter is hot and has stopped foaming before you add the leaves. Cook them in a single layer and remove them as soon as they are crisp, as they can burn quickly.
• Can I make this ahead of time? Yes. You can prepare the mashed sweet potatoes and the uncooked meatballs up to a day in advance and store them separately in the refrigerator. Just bake the meatballs when you’re ready to serve.
• How to get tender meatballs? Be careful not to overmix the meatball mixture. Combine the ingredients gently with your hands only until they are just incorporated. Overworking the meat will result in tough, dense meatballs.
• What’s the best apple to use? A tart Granny Smith apple is perfect because its flavor balances the richness of the pork and the sweetness of the potatoes.

What To Serve With Pork, Apple, and Sage Meatballs

This is a very hearty and complete meal, but a simple green side dish can round it out beautifully.

• Steamed or roasted green beans
• Sautéed spinach or kale
• A simple arugula salad with a lemon vinaigrette

How To Store Leftovers

• Refrigerate: Store the leftover meatballs and mashed sweet potatoes in separate airtight containers in the refrigerator for up to 3 days.

Pork, Apple, and Sage Meatballs Nutrition Facts

• Serving Size: 4 meatballs with sweet potatoes
• Calories: 580 kcal
• Fat: 35g
• Carbohydrates: 40g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Apple-Raspberry Crisp With Pistachios Recipe
• Caramel Apple Dip Recipe
• Pork Chops with Apples & Creamy Bacon Cheese Grits Recipe