Fall is my absolute favorite season, mostly because I feel like my fashion sense is best suited for layers. Sweater weather hasn't exactly hit Georgia yet, but fall flavors are definitely in the markets and I'll get by on those until I can throw on a v-neck sweater and a tweed blazer. I found this recipe for pork and apple meatballs on Pinterest a few days ago and I liked the idea but thought it needed a little bit more flavor. Pork and apples are a classic combination and I wanted to enhance it with a wonderful savory spice combination. I used breakfast sausage as a seasoning inspiration to bring some delicious fall flavors like sage and coriander into this meatball recipe.
Let's talk about apple selection for a minute. For this recipe I wanted an apple that would hold up to cooking and not become an indistinguishable mush in the meatball. I also wanted a tart and sweet flavor to contrast the rich and savory flavors of the pork and seasonings. For this I think Pink Lady, Honeycrisp, or even Granny Smith would be great. I'm using a Hhoneycrisp here because I couldn't find any Pink Lady apples (my personal favorite) in the store this week. Granny Smiths are more tart than sweet, but I think they would be acceptable if you can't find another variety. Avoid some of the softer apples like Macintosh and Red Delicious.
Start by peeling the apple (you can use a vegetable peeler or a paring knife - I use a vegetable peeler because it's faster albeit less precise). Then cut the apple into very thin matchsticks and cut again for a fine dice. You only need a cup of it, so that probably won't be the whole apple. Then grate the onion over a large mixing bowl so you don't lose the onion juice. We grate the onion here so it will cook in the meatball and you won't get any raw pieces on onion. Combine all of the ingredients and mix until they are well combined, but be careful not to over-mix. If the mixture feels too wet and loose add some more breadcrumbs gradually until you achieve the desired consistency.
I like to use a spring loaded ice cream scoop to portion my meatballs, and instead of hand rolling them I scoop right into the pan. I've found meatballs rarely retain their round shape anyway, so I've stopped fighting it and started calling it rustic. Scoop meatballs into a non-stick skillet with olive oil and take care not to overcrowd the pan. Cook meatballs in batches and drain on a paper towel lined plate. Don't be alarmed when you smell a lot of cinnamon as you cook the meatballs. I started to worry that I had added too much, but it's just incredibly aromatic and won't taste like dessert, I promise!
I'm serving these meatballs with buttered egg noodles (throw in some of that fresh thyme too!) and sautéed swiss chard, which adds a beautiful ruby red color to the plate. Or, it would add a beautiful color if you got home from work in time to take pictures for your blog with natural light, but that's not always a student affairs reality. Don't worry - it still tastes great!
Pork and Apple Meatballs
Adapted from Love Taza
Ingredients
- 1 lb. ground pork
- 1 cup diced tart apple such as Pink Lady, Honeycrisp, or Granny Smith
- 1 egg
- 1 small onion
- 1/4 cup breadcrumbs, plus extra if needed
- 1 tsp. fresh thyme
- 1 tsp. ground coriander
- 1/2 tsp. ground sage
- 1/4 tsp. ground cinnamon
- salt
- pepper
Instructions
- Peel apple and cut into matchsticks, cut again for a very fine dice
- Grate onion into bowl
- Combine all ingredients until they are fully mixed, but not any longer
- Use a spring loaded ice cream scoop to portion your meatballs to about 1.5 inches in diameter and fry in batches over medium heat until browned and cooked through, about 4 minutes
- Drain on a paper towel and serve with buttered noodles and sautéed greens.
