Love a succulent, juicy meatball? Then these Pork and Apple Meatballs are just for you. Made with super crisp and juicy Dutoit Agri Granny Smith Apples. They are absolutely packed with flavour with fresh and dried herbs, garlic, a touch of chilli and Bavarian style mustard. And as with most of my recipes, they’re super easy and quick to make.
They’re versatile too, perfect as is for appetizers or lunch boxes. Or serve as a light lunch with this Waldorf style apple and walnut salad. Or as a perfect comfort food dinner with a creamy mustard mash.
Whichever way you choose to serve these Pork and Apple Meatballs, i am sure they will become a staple on your family menu. And don’t forget, they freeze really well, so they’re perfect for meal prep too.
If you’re a lover of meatballs that pack a flavour punch like these, do check out my Mini Meatballs, Chicken & Sage Meatballs, Spiced Lamb Meatballs, Chimichurri Meatballs, or even my absolutely scrumptious Italian Meatball Stew recipes.
Pork and Apple Meatballs
- 400 – 500 grams Pork mince
- 1 Large Granny Smith Apple Grated (± 1 cup of grated apple)
- 2 Tbsp Bavarian Style Mustard
- 1 – 2 Cloves of garlic Crushed
- 2 tsp Fresh Sage leaves Finely Chopped
- 2 tsp Fresh parsley Finely Chopped
- 1 Tbsp Fresh Chives Finely Chopped
- 1 Tbsp Dried mixed herbs
- Salt and Pepper to taste
- 1 Egg Yolk
- ½ – 1 Cup Panko Breadcrumbs or similar
- ½ Jalapeno chilli de-seeded & finely chopped
- Prepare the ingredients
- Add all the ingredients for to a bowl and mix until combined
- Ensure that all the ingredients are mixed through well and distributed throughout, but do not over mix as this can make meatballs quite tough
- Note: The apples contain quite a bit of liquid, so only use the yolk of the egg. For the breadcrumbs, begin by adding ½ Cup. Add more breadcrumbs as needed. Mixture should hold together well
- Spoon roughly a tablespoon size amount of mixture into the palm of your hand, then roll to form roughly ping pong ball sized meatballs (this amount of mixture yields 22 –24 meatballs, depending on the size)
- Cover and place the meatballs in the fridge for around 30 minutes to chill. These can be made ahead of time too (cook within a day if stored in the fridge)
- Add a tablespoon of olive oil to a pan and cook on medium-high for a couple of minutes per side until cooked through and golden. Cook the meatballs in two or three batches as not to overcrowd the pan and ensure even cooking
- Tip: A slightly lower heat ensures that the meatballs are cooked through when they have browned. I like to add a lid on the pan for the final few minutes to ensure they are cooked through since this is pork. But do not overcook
- Served here with a Waldorf style salad of rocket and micro herbs, toasted walnuts and Granny Smith Apple match sticks. Toss the meatballs in a little honey and wholegrain mustard after cooking, while still warm for a lovely glazed effect. Or drizzle with your favourite honey mustard dressing.
- These Pork & Apple Meatballs served as is, are the perfect appetizer or savoury party snack for a gathering. As a lunch or main, serve with a crunchy side salad or on a bed of mashed potato.