Pork, Apple, and Sage Meatballs Recipe

Introduction

This Pork, Apple, and Sage Meatballs recipe pairs tender, savory meatballs with creamy mashed sweet potatoes for a comforting and flavorful meal. The addition of fresh sage and Granny Smith apple adds a wonderful aromatic and slightly sweet touch.

Ingredients

• 3 Tbsp salted butter, divided
• 12 fresh sage leaves
• 2 1/2 lb sweet potatoes, peeled and cut into chunks
• 1/2 cup heavy cream
• 1 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper, divided
• 1 1/2 lb ground pork
• 2/3 cup panko breadcrumbs
• 1/2 grated Granny Smith apple
• 1 Tbsp chopped fresh sage
• 1 clove garlic, grated
• 1/4 tsp allspice
• 1 large egg

Instructions

1. Step 1: Heat 2 tablespoons of butter in a large pan over medium heat. Fry the sage leaves for about 1 minute until they become crisp. Remove them from the pan and set aside on paper towels to drain.
2. Step 2: In the same pan, add the sweet potatoes, 1 cup of water, heavy cream, and 1 teaspoon of kosher salt. Cover and simmer for 20 minutes until the potatoes are tender. Remove the lid, mash the potatoes with the remaining butter, and season with 1/2 teaspoon black pepper and any additional salt if needed.
3. Step 3: While the sweet potatoes cook, preheat your oven to 450˚F (230˚C). In a large bowl, gently combine ground pork, panko, grated apple, chopped sage, grated garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, allspice, and the egg. Mix until just combined, being careful not to overwork the meat.
4. Step 4: Shape the mixture into 24 meatballs and arrange them on a foil-lined baking sheet. Bake for 15-18 minutes until the meatballs are cooked through and reach an internal temperature of 160˚F (71˚C).
5. Step 5: Switch the oven to broil and cook the meatballs for an additional 2 minutes to brown the tops. Watch carefully to prevent burning.
6. Step 6: Serve the meatballs over the mashed sweet potatoes and garnish with the crispy sage leaves for a fragrant and elegant presentation.

Tips & Variations

• For extra moisture, soak the panko in a tablespoon of milk before mixing it into the meatball mixture.
• Substitute the ground pork with ground turkey or chicken for a leaner option.
• Try adding a pinch of nutmeg to the sweet potatoes for a warm, spicy note.
• If fresh sage isn’t available, dried sage can be used in the meatballs, but reduce the quantity by half as it is more potent.

Storage

Store leftover meatballs and mashed sweet potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs and form them ahead of time. Store them uncooked in the refrigerator for up to 24 hours or freeze them before baking.

What can I serve instead of mashed sweet potatoes?

Mashed potatoes, creamy polenta, or roasted root vegetables make excellent alternatives that pair well with these savory meatballs.

Pork, Apple, and Sage Meatballs Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

These Pork, Apple, and Sage Meatballs are a savory and slightly sweet dish that pairs tender pork meatballs infused with fresh sage and crisp Granny Smith apple, served over creamy mashed sweet potatoes enriched with butter and heavy cream. Enhanced with crispy fried sage leaves, this comforting meal combines rich flavors and textures, perfect for a cozy dinner.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 24 meatballs, serves 6 total 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 Tbsp salted butter
• 12 fresh sage leaves
• 2 1/2 lb sweet potatoes
• 1/2 cup heavy cream
• 1 1/2 tsp kosher salt
• 1/4 tsp black pepper

Meatballs

• 1 1/2 lb ground pork
• 2/3 cup panko breadcrumbs
• 1/2 grated Granny Smith apple
• 1 Tbsp chopped fresh sage
• 1 clove grated garlic
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp allspice
• 1 large egg

Instructions

1. Crispy Sage: Heat 2 tablespoons of salted butter in a pan and fry the 12 fresh sage leaves for about 1 minute until they become crisp. Remove from the pan and set aside for garnish.
2. Sweet Potatoes: In the same pan with sage-flavored butter, add the peeled and chopped sweet potatoes, 1 cup of water, 1/2 cup heavy cream, and 1 1/2 teaspoons kosher salt. Cover and simmer gently for 20 minutes or until sweet potatoes are tender when pierced with a fork. Drain if necessary, then mash the sweet potatoes with the remaining 1 tablespoon of butter, seasoning with 1/4 teaspoon black pepper to taste.
3. Prepare Meatball Mixture: While the potatoes cook, preheat your oven to 450°F (230°C). In a large bowl, combine 1 1/2 pounds ground pork, 2/3 cup panko breadcrumbs, 1/2 grated Granny Smith apple, 1 tablespoon chopped fresh sage, 1 grated garlic clove, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon allspice, and 1 large egg. Gently mix together until fully combined without overworking the meat.
4. Form and Bake Meatballs: Shape the mixture into 24 evenly sized meatballs and place them on a foil-lined baking sheet. Bake in the preheated oven for 15 to 18 minutes until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
5. Broil for Browning: Switch the oven to broil and broil the meatballs for 2 minutes to brown and crisp the tops, watching carefully to prevent burning.
6. Serve: Plate a generous scoop of the mashed sweet potatoes, top with the warm pork meatballs, and garnish with the crispy fried sage leaves for a beautiful and flavorful finish.

Notes

• Grating the apple finely helps it blend with the meat and add moisture without large chunks.
• Use fresh sage for best flavor; dried sage will not yield the same crisp texture when fried.
• Monitor the broiling step closely as meatballs can quickly burn under high heat.
• Sweet potatoes can be prepared in advance and reheated gently before mashing.
• For a lower fat option, substitute heavy cream with half-and-half or milk, although cream provides a richer texture.

Keywords: pork meatballs, sweet potatoes, sage, apple, baked meatballs, comforting dinner, fall recipes