THE RECIPE JOURNAL · Main Course
Savory Pork and Apple Meatballs
These meatballs combine juicy pork with the sweet hint of apple for a delicious twist on a classic favorite. Perfect for a cozy dinner, they’re easy to make and full of comforting flavor.
FROM THE KITCHEN • Savory Pork and Apple Meatballs
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lightly grease a 2-quart baking dish. Soak the dried mushrooms in about 1/4 cup of warm water for around 30 minutes until they’re soft. Once ready, drain the mushrooms but keep the soaking water—set both aside for now.
02
Step 2
In a large bowl, mix together the ground pork, grated carrots, chopped onion, minced garlic, soy sauce, the softened mushrooms, and an egg white. Use your hands to combine everything well. Shape the mixture into about 16 meatballs and place them evenly in the baking dish.
03
Step 3
Next, whisk together the reserved mushroom water, applesauce, a little extra water, maple syrup, soy sauce, and brown sugar until smooth. Pour this sauce over the meatballs, then cover the dish tightly with foil.
04
Step 4
Pop the dish in the oven and bake for 45 minutes. After that, take off the foil and bake for another 20 minutes or so, until the meatballs are cooked through and no longer pink inside. Let them cool slightly before serving.
Why you’ll love it
These meatballs offer a perfect balance of savory pork and sweet apple, creating a unique and comforting flavor. They are juicy, tender, and easy to make, making them great for weeknight dinners or special occasions.
How to serve
Serve with creamy mashed potatoes or buttered noodles to soak up the sauce. A simple green salad or steamed vegetables will add freshness and balance to the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave to keep them tender and juicy. You can also freeze cooked meatballs for up to 2 months; thaw before reheating.
