Pork, Apple, and Sage Meatballs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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).
- 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.
- 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
