Pork Apple Sage Meatballs

Pork apple and sage meatballs are my go to recipe when I want something cozy and crowd pleasing for dinner with a little twist This combination of sweet tart apple and earthy sage brings out the best in juicy pork while the creamy mashed sweet potatoes make the meal extra hearty It is great for chillier evenings or when you just want a comforting plate that feels special without a ton of work

I first made this for a family fall dinner and everyone asked for seconds It has become a requested favorite for holidays and simple Sunday suppers alike

Ingredients

• Ground pork: for juiciness and a rich meaty base look for pork that is freshly ground and not too lean
• Granny Smith apple: for a tart sweet boost and moisture pick one that feels firm and crisp
• Fresh sage: for bold earthy aroma and classic pairing with pork choose bright green leaves
• Panko breadcrumbs: for a light texture and gentle binding check that the panko is fresh and dry
• Garlic: for an aromatic punch use a clove that feels heavy and has tight skin
• Egg: to help bind the meatballs ensuring tenderness use a large fresh egg
• Kosher salt and black pepper: for balanced seasoning always check salt quality for clean taste
• Allspice: for a warming background spice and subtle depth use ground allspice that smells fragrant
• Sweet potatoes: for a naturally sweet creamy mash pick ones that are firm and without blemishes
• Heavy cream: for extra silkiness in the mash opt for high quality with no additives
• Butter: for richness and to fry the sage choose high fat European style for flavor

Step by Step Instructions

Fry the Sage:

Heat butter in a skillet over medium high and add fresh sage leaves one by one Cook them for about one minute until they turn vibrant green and become crisp Scoop them out gently and set aside This step infuses the butter with sage flavor and gives you a crunchy garnish

Simmer and Mash Sweet Potatoes:

In the same skillet with sage infused butter add peeled diced sweet potatoes pour in water and cream and season with salt Cover and let the potatoes simmer on low for twenty minutes or until fork tender Mash the sweet potatoes right in the pan using a potato masher or fork Work in the remaining butter black pepper and a touch more salt if needed This creates a silky mash with fragrant sage undertones

Prepare Meatball Mixture:

While sweet potatoes are simmering preheat your oven to four hundred fifty degrees Fahrenheit In a large bowl place the ground pork grated apple finely chopped sage grated garlic panko breadcrumbs egg salt black pepper and allspice Mix everything with clean hands just until combined Be gentle You do not want to compact the mixture or overmix

Shape and Bake Meatballs:

Scoop the mixture and form it into small meatballs about one and a half inches across You should have around twenty four Place them evenly on a lined baking sheet Bake for fifteen to eighteen minutes until they are fully cooked inside and starting to brown

Broil for Color:

Switch the oven to broil and broil the meatballs for two more minutes on the highest rack This step adds a nice bronzed top and a bit of crispy texture

Serve:

Spoon a generous amount of mashed sweet potatoes onto plates Pile a portion of meatballs on top and finish with the crispy fried sage This assembly brings all the flavors together in every bite

Save

Granny Smith apple is my standout ingredient here It completely changes the texture and brightness of the pork without making it sweet My family loves to snack on a few extra crispy sage leaves even before dinner hits the table They disappear fast

Storage Tips

Leftover meatballs and sweet potatoes keep well in the fridge up to three days Store them in separate airtight containers Reheat gently in the microwave or the oven covered so nothing dries out For freezing freeze the meatballs on a tray then transfer to a bag They thaw and reheat beautifully in sauce or the oven

Ingredient Substitutions

No ground pork Swap for ground chicken or turkey and increase the fat slightly with a tablespoon of olive oil or add a splash of chicken broth to the mix If you do not have Granny Smith apple any tart apple like Pink Lady works Or if you prefer breadcrumbs without gluten use a gluten free brand

Serving Suggestions

Serve this dish as is for a cozy main course For vegetables a simple sautéed spinach or crisp salad works well For a festive twist I sometimes add roasted carrots or a dollop of cranberry sauce This is a dinner you can scale up for a party by doubling the recipe

Cultural and Historical Context

Pork with apples and sage is a classic pairing deeply rooted in European cooking especially British autumn comfort food The meatball format modernizes it and makes it even more approachable for a casual American table The use of sweet potatoes instead of white potatoes also gives an American Southern nod and a whole new flavor profile

Recipe FAQs

→ How do you keep pork meatballs juicy?

Mix the meatball ingredients gently and avoid overworking the mixture to maintain a tender, juicy texture. Adding grated apple helps lock in moisture.

→ Can I substitute another herb for sage?

Fresh thyme or rosemary work well if you don’t have sage, but sage’s earthy flavor best complements pork and apple.

→ What’s the best method for crispy sage?

Fry sage leaves in hot butter for about a minute until crisp, then drain on paper towels before using as a garnish.

→ How do you serve the meatballs?

Arrange the baked meatballs over a bed of mashed sweet potatoes and sprinkle with crispy fried sage for added texture and aroma.

→ Can these meatballs be made ahead?

Yes, shape and chill the meatballs ahead of time, then bake and broil just before serving for the best texture and flavor.