Pork Apple Meatballs Over Egg Noodles Recipes

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Mix first 6 ingredients just until blended.
• Shape meat mixture into 24 meatballs, using about 1 Tbsp. meat mixture for each meatball; place on prepared baking sheet.
• Bake 20 min. or until done (160°F). About 5 min. before meatballs are done, bring dressing and mustard to boil in large skillet, stirring frequently.
• Add meatballs to dressing mixture; cook 3 min. or sauce is slightly thickened, stirring occasionally to evenly coat all sides of meatballs with dressing mixture.

Steps:

• Preheat oven to 400, line pan with foil and use non-stick cooking spray.
• In large mixing bowl, combine pork, breadcrumbs, cheese, apple, garlic, parsely, eggs, salt and pepper.
• Shape into golf ball sized meatballs and place in pan. Bake until done until done (about 20 minutes).
• While meatballs are baking, bring pot of lightly salted water to a boil and cook the egg noodles. Drain, and toss with butter. Add parsley to taste.
• Place your pasta in a dish, top with some meatballs and enjoy!

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2-quart baking dish with cooking spray.
• Place the dried mushrooms in a bowl. Pour 1/4 cup of warm water over the mushrooms; allow to soak until the mushrooms have rehydrated, about 30 minutes. Drain, reserving the water, and set both the mushrooms and water aside.
• Combine the ground pork, carrots, onion, garlic, 2 tablespoons soy sauce, the drained mushrooms, and the egg white in a large bowl; mix with hands until evenly combined. Form the mixture into 16 meatballs; arrange into the prepared baking dish.
• Stir the reserved water from the mushrooms, the applesauce, 1/4 cup water, maple syrup, 2 tablespoons of soy sauce, and brown sugar together in a bowl; pour over the meatballs. Cover the dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove the foil from the dish and continue baking until the meatballs are cooked through and no longer pink in the center, about 20 minutes more.

Steps:

• Preheat oven to 350 and line baking sheets with foil, grease with butter.
• In a large mixing bowl, combine pork, apple, onion, garlic, egg, italian seasoning, breadcrumbs, salt, pepper, cheese and ancho chile pepper. Shape into 16 balls (I use a an ice cream scoop) and place on baking sheet. Bake 15 minutes until done.
• Meanwhile in a pot of salted water, cook the noodles until al dente. Drain, return to pot and toss with butter and parsley. Season with salt and pepper.
• Divide noodles onto 4 plates and top each plate with 4 meatballs.

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake, uncovered, at 350° for 20 minutes; drain., With a slotted spoon, transfer meatballs into a greased 2-1/2-qt. baking dish. Combine gravy, brown sugar, vinegar, ginger and cloves; pour over meatballs. Cover and bake 30 minutes longer or until meat is no longer pink. Meanwhile, cook noodles according to package directions; drain. Serve with meatballs.

Steps:

• Preheat the oven to 350°F.
• Cut apples into 1/2" pieces and set aside.
• Melt butter in frying pan and cook onions gently for a few minutes until transparent.
• Add nutmeg and cinnamon to the onions and cook for a minute or so.
• Remove from heat and add sage; set aside to cool.
• Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
• Roll mixture into 12 meatballs.
• In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
• Put the browned meatballs into an ovenproof casserole dish.
• Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
• Stir in the chicken stock; pour liquid over meatballs.
• Place in the oven uncovered for 45 minutes.
• Remove meatballs carefully from casserole dish and keep warm.
• Skim any fat off of the juices left in the pan.
• Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
• Serve meatballs with the sauce drizzled over top.

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
• Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.