Name: Pork, Apple, and Sage Meatballs
Prep time: 30 min
Total time: 40 min
Yield: 4 - 6 serving(s)
Ingredients: 3 tbsp. salted butter; 12 fresh sage leaves; 2 1/2 lb. sweet potatoes, peeled and cut into large chunks; 1/2 c. heavy cream; 1 1/2 tsp. kosher salt; 1/4 tsp. black pepper; 1 1/2 lb. ground pork; 2/3 c. panko breadcrumbs; 1/2 Granny Smith apple, grated on the large holes of a box grater (about 1/2 cup); 1 tbsp. finely chopped fresh sage; 1 garlic clove, grated; 1/2 tsp. black pepper; 1/4 tsp. ground allspice; 1 large egg, lightly beaten

Step 1Position a rack in the upper third of the oven and preheat to 450˚. For the sage: Heat 2 tablespoons 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.

Step 2For the sweet potatoes: Add the potatoes to the pan, tossing to coat in the butter. Pour in 1 cup water and the heavy cream, then add 1 teaspoon salt. Stir, cover and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are very tender, about 20 minutes.

Step 3Remove from the heat. Uncover, add the remaining 1 tablespoon butter, remaining ½ teaspoon salt and the pepper and mash well. Keep warm.

Step 4Meanwhile, 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.

Step 5Form into 24 meatballs (2 tablespoons 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.

Step 6Serve the meatballs over the potatoes. Top with the crispy sage.

Pork, Apple, and Sage Meatballs

Ingredients

SAGE AND SWEET POTATOES

MEATBALLS

Directions

Readers Also Read