Ingredients
Scale
- 1 lb ground pork (or a mix of beef and pork)
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1/4 cup onion, finely minced
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large apples (Granny Smith or Honeycrisp), cored and sliced
- 1 cup fresh apple cider
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 2 tablespoons butter
- Fresh parsley for garnish
Instructions
- In a large mixing bowl, combine the ground meat, panko breadcrumbs, egg, minced onion, nutmeg, salt, and pepper. Use your hands to gently mix the ingredients until just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
- Roll the mixture into small balls, about 1 to 1.5 inches in diameter. You should end up with approximately 16 to 20 meatballs depending on the size you choose. Place them on a clean plate or parchment paper while you heat the pan.
- Heat a large skillet over medium-high heat with a drizzle of oil. Add the meatballs in a single layer, making sure not to crowd the pan. Brown them on all sides for about 5-7 minutes. Once browned, remove the meatballs from the pan and set them aside on a plate; they do not need to be cooked through yet.
- In the same skillet, melt the butter over medium heat. Add the sliced apples and cook for 3-4 minutes until they begin to soften and turn golden brown around the edges. Remove the apples from the pan and set them aside with the meatballs.
- Pour the apple cider, maple syrup, and Dijon mustard into the hot skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a simmer and let it cook for about 5 minutes until it starts to thicken slightly.
- Add the meatballs and the sautéed apples back into the skillet with the glaze. Reduce the heat to medium-low and cover the pan. Simmer for another 8-10 minutes, or until the meatballs are cooked through and the glaze has reduced to a thick, syrupy consistency that coats everything beautifully.
- Taste the sauce and add an extra pinch of salt if needed. Sprinkle fresh chopped parsley over the top for a pop of color and serve immediately while hot.
- Cook Time: 45 minutes
- Diet: Not specified