Pork, Apple, and Sage Meatballs Are A Delicious Fall Dinner
Yields: 4-6 servings
Prep Time: 30 mins
Total Time: 40 mins
Ingredients
SAGE AND SWEET POTATOES
3 tbsp.
salted butter
12
fresh sage leaves
2 1/2 lb.
sweet potatoes, peeled and cut into large chunks
1/2 c.
heavy cream
1 1/2 tsp.
kosher salt
1/4 tsp.
black pepper
MEATBALLS
1 1/2 lb.
ground pork
2/3 c.
panko breadcrumbs
1/2
Granny Smith apple, grated on the large holes of a box grater (about 1/2 cup)
1 tbsp.
finely chopped fresh sage
1
garlic clove, grated
1 1/2 tsp.
kosher salt
1/2 tsp.
black pepper
1/4 tsp.
ground allspice
1
large egg, lightly beaten
Directions
Position a rack in the upper third of the oven and preheat to 450˚. For the sage: Heat 2 tablespoons butter in a large saucepan over medium heat until the foaming stops. Add the sage leaves and cook until crisp, about 1 minute. Remove with a slotted spoon.
For the sweet potatoes: Add the potatoes to the pan, tossing to coat in the butter. Pour in 1 cup water and the heavy cream, then add 1 teaspoon salt. Stir, cover and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are very tender, about 20 minutes.
Remove from the heat. Uncover, add the remaining 1 tablespoon butter, remaining ½ teaspoon salt and the pepper and mash well. Keep warm.
Meanwhile, for the meatballs: Mix the pork, panko, apple, chopped sage, garlic, salt, pepper, allspice and egg in a large bowl with your hands to combine.
Form into 24 meatballs (2 tablespoons each) and place on a foil-lined baking sheet. Bake on the top rack until cooked through, 15 to 18 minutes. Switch the oven to broil and broil until the meatballs are browned, about 2 minutes more.
Serve the meatballs over the potatoes. Top with the crispy sage.
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