Pork, Apple & Sage Meatballs
Pork, Apple & Sage Meatballs
Test Kitchen
Dinner
Juicy pork meatballs made with fresh apple, sage, and warm spices, served over creamy mashed sweet potatoes 🍎🍠 Topped with crispy sage, this comforting dish brings together the perfect flavors for a cozy fall dinner!
Ingredients
Sage & Sweet Potatoes
- 3 T Salted Butter
- 12 Fresh sage leaves
- 2 ½ lb Sweet potatoes, peeled & cut into large chunks
- ½ c Heavy Cream
- 1 ½ tsp Kosher Salt
- ¼ tsp Black pepper
Meatballs
- 1 ½ lb Ground Pork
- 2/3 c Panko Breadcrumbs
- ½ Granny Smith apple, grated on large holes of a box grater, about ½ c
- 1 T Finely chopped fresh sage
- 1 Garlic clove, grated
- 1 ½ tsp Kosher Salt
- ½ tsp Black Pepper
- ¼ tsp Ground Allspice
- 1 large Egg, lightly beaten
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees
For the sage: Heat 2 T. 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 c. water and the heavy cream, then add 1 tsp. 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 T. butter, remaining 1/2 tsp. 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 T. 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