Baked Pork and Apple Meatballs (Gary Rhodes)

Recipe by Summerwine
READY IN: 1hr 5mins




  • 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.