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    You are in: Home / Recipes / Baked Pork and Apple Meatballs (Gary Rhodes) Recipe
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    Baked Pork and Apple Meatballs (Gary Rhodes)

    Baked Pork and Apple Meatballs (Gary Rhodes). Photo by Summerwine

    1/2 Photos of Baked Pork and Apple Meatballs (Gary Rhodes)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Summerwine's Note:

    A super Gary Rhodes recipe! Oh so GOOD and a bit different for that weekday meal. I like to serve this with mashed potatoes and a green veggie. I always double this because it is delicious dish that is also great for OAMC. I have modified this to omit the prunes as hubby wasn’t fond of them the first time I prepared this. I also omitted the suet because I feel it just adds more fat to the recipe. If you want to make this exactly like Gary’s recipe, add 6 chopped ready to eat prunes and 4 oz. shredded suet when adding the apples and egg to the minced pork.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Cut apples into 1/2” pieces and set aside.
    3. 3
      Melt butter in frying pan and cook onions gently for a few minutes until transparent.
    4. 4
      Add nutmeg and cinnamon to the onions and cook for a minute or so.
    5. 5
      Remove from heat and add sage; set aside to cool.
    6. 6
      Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
    7. 7
      Roll mixture into 12 meatballs.
    8. 8
      In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
    9. 9
      Put the browned meatballs into an ovenproof casserole dish.
    10. 10
      Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
    11. 11
      Stir in the chicken stock; pour liquid over meatballs.
    12. 12
      Place in the oven uncovered for 45 minutes.
    13. 13
      Remove meatballs carefully from casserole dish and keep warm.
    14. 14
      Skim any fat off of the juices left in the pan.
    15. 15
      Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
    16. 16
      Serve meatballs with the sauce drizzled over top.

    Ratings & Reviews:

    • on February 28, 2012

      55

      We really liked this! It will become a regular in our house. I made 24 balls because I wanted it to go further, served with homemade applesauce, YUMMMMY.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2010

      55

      YUM!!! these meatballs were amazing and even yummier the next day! thank you summerwine! this has been added to our list of staples and it was very simple to make. i'd never made meatballs before and was a little daunted but your instructions were very clear. the one thing i will change next time is the size of the apple chunks. i cut them a bit too big i think, and when i rolled the meatballs, found they stuck out and made it hard to bind - so ended up picking bits out whilst rolling! but they were really superb!! thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 14, 2009

      55

      Fantastic dish, I've never cooked meatballs before and am glad this was the first one I tried, Didn't have a problem shaping the meatballs, but definitely needed delicate turning in the pan. Delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Baked Pork and Apple Meatballs (Gary Rhodes)

    Serving Size: 1 (488 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 787.0
     
    Calories from Fat 506
    64%
    Total Fat 56.2 g
    86%
    Saturated Fat 22.2 g
    111%
    Cholesterol 227.6 mg
    75%
    Sodium 308.7 mg
    12%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 2.9 g
    11%
    Sugars 12.6 g
    50%
    Protein 42.5 g
    85%

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