Pork Apple Meatballs 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:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

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 bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.

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.