Baked Pork And Apple Meatballs Gary Rhodes Recipes

BAKED PORK AND APPLE MEATBALLS (GARY RHODES)

Steps:

• Preheat the oven to 350°F.
• Cut apples into 1/2" pieces and set aside.
• Melt butter in frying pan and cook onions gently for a few minutes until transparent.
• Add nutmeg and cinnamon to the onions and cook for a minute or so.
• Remove from heat and add sage; set aside to cool.
• Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
• Roll mixture into 12 meatballs.
• In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
• Put the browned meatballs into an ovenproof casserole dish.
• Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
• Stir in the chicken stock; pour liquid over meatballs.
• Place in the oven uncovered for 45 minutes.
• Remove meatballs carefully from casserole dish and keep warm.
• Skim any fat off of the juices left in the pan.
• Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
• Serve meatballs with the sauce drizzled over top.

PORK & APPLE MEATBALLS OVER EGG NOODLES

Steps:

• Preheat oven to 400, line pan with foil and use non-stick cooking spray.
• In large mixing bowl, combine pork, breadcrumbs, cheese, apple, garlic, parsely, eggs, salt and pepper.
• Shape into golf ball sized meatballs and place in pan. Bake until done until done (about 20 minutes).
• While meatballs are baking, bring pot of lightly salted water to a boil and cook the egg noodles. Drain, and toss with butter. Add parsley to taste.
• Place your pasta in a dish, top with some meatballs and enjoy!