Ingredients
Scale
- 1 lb ground pork
- 1/2 lb ground beef
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 large Granny Smith apples, cored and sliced into wedges
- 1.5 cups high-quality apple cider
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons unsalted butter
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, egg, salt, pepper, onion powder, and garlic powder. Use your hands to gently mix until all ingredients are just combined. Avoid overworking the meat, as this can make the meatballs tough.
- Roll the meat mixture into 1-inch balls. In a large skillet over medium-high heat, add a splash of oil. Place the meatballs in the skillet and sear them until they are browned on all sides. They do not need to be cooked through yet. Remove them from the pan and set aside.
- In the same skillet, melt the butter. Add the apple wedges and cook for 3 to 4 minutes until they begin to soften and turn golden brown. Remove the apples from the skillet and set them aside with the meatballs.
- Pour the apple cider, brown sugar, apple cider vinegar, and Dijon mustard into the skillet. Bring the mixture to a boil, then reduce the heat to a simmer. Let the liquid cook down for about 8 to 10 minutes, or until it has reduced by half and thickened into a syrupy glaze.
- Add the meatballs and the sautéed apples back into the skillet with the glaze. Spoon the sauce over the meatballs to coat them thoroughly. Cover and simmer for another 5 to 7 minutes until the meatballs are fully cooked through and the glaze is glossy and thick.
- Remove the skillet from the heat. Sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately while hot.
- Cook Time: 45 minutes
- Diet: Gluten-Free (alternative mentioned)