Recipe by Summerwine
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.
- 2 lbs ground lean pork
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cinnamon
- 1⁄2 teaspoon sage
- 2 apples, peeled and cored
- 1 egg, beaten
- 150 ml white wine
- 300 ml chicken stock
- salt and pepper
- cornflour, for thickening (cornstarch) (optional)
Directions See How It's Made
- Preheat the oven to 350°F.
- Cut apples into 1/2” pieces and set aside.
- Melt butter in frying pan and cook onions gently for a few minutes until transparent.
- Add nutmeg and cinnamon to the onions and cook for a minute or so.
- Remove from heat and add sage; set aside to cool.
- Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
- Roll mixture into 12 meatballs.
- In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
- Put the browned meatballs into an ovenproof casserole dish.
- Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
- Stir in the chicken stock; pour liquid over meatballs.
- Place in the oven uncovered for 45 minutes.
- Remove meatballs carefully from casserole dish and keep warm.
- Skim any fat off of the juices left in the pan.
- Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
- Serve meatballs with the sauce drizzled over top.