Pork and Apple Meatballs

Pork and Apple Meatballs

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While I certainly have so much respect for my vegetarian friends and I do love a good meal sans-meat (especially these favorites), sometimes I just feel the need for something meaty. My husband’s juicy burgers at the end of a hot summer day, a delicious steak grilled to perfection by my stepdad, a slice of meatloaf in the dead of winter, and meatballs … really anytime of year. While I certainly love the Italian-style meatball (perhaps a future post?), these meatballs are melt in your mouth good every time. And, everyone, regardless of age, seems to love them. In fact, I originally found them because they were advertised as “toddler-eats” and my toddler was refusing meats of all kinds … as advertised, these meatballs did the trick.

This recipe is simple. And the incredibly flavorful results it yields are truly just because the flavors play so well together. Our favorite way to eat them is served over egg noodles that have been tossed with butter and fresh parsley, but I also think they’d make a fantastic sub if topped with provolone cheese.

Pork and Apple Meatballs
Adapted from Love Taza

1 lb. loose sweet pork sausage
1 large granny smith apple, peeled and shredded
1/2 yellow onion, shredded
1 large egg
1/2 c grated Parmesan cheese
1/2 c panko bread crumbs

Combine all ingredients in a large bowl. Using your hands, kneed the meat until everything is thoroughly combined then begin forming golf ball size meatballs placing each ball on a baking sheet as it is formed. Be sure to space out the meatballs so they are not touching.

When you have all of the meatballs on the baking sheet, place the baking sheet in the oven and turn the broiler on high. Broil for 5 minutes. Remove the baking sheet from the oven and, using tongs, flip over all of the meatballs. Return the baking sheet to the oven and broil for an additional 3-4 minutes. The meat should reach a minimum of 160°.

Remove meatballs from oven and serve.

Makes approximately 30-36 meatballs.

 

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