pork and apple meatballs

Inspiration for this came from a recipe in the latest Rachael Ray magazine, but I never follow a recipe. I upped the breadcrumbs and apples, decreased the pork, and added in some spices. I can’t link because it’s not on the interwebs yet.

But here is my version: Pork and apple meatballs.

1 pound ground pork
1 cup cheddar cheese, grated
2 cups breadcrumbs
2 apples, peeled and grated
1 onion, grated
2 eggs, beaten slightly
salt and pepper
2 tsp dried minced garlic

Preheat the broiler.

Combine all ingredients. Shape into golf-ball-sized meatballs. Bake for 20 minutes, rotating pans every 5 mintues.

Serve over buttered egg noodles.

Makes 36 meatballs.

Serves 9 (4 meatballs each).

Nutritional info (meatballs only): 277 calories; 16.2g fat; 13.9g carbs; 1.7g fiber; 18.6g protein.

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9 Comments

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9 responses to “pork and apple meatballs

  1. Tina

    Did you use fresh or dry bread crumbs?

    • questionsfordessert

      I used fresh – had bread to use and just crumbed it up in the food processor.

      Sent from my iPhone

  2. sara

    hey I saw this in Rachel Ray to. but I got the magazine from the library and did not think to write it down before returning. I couldn’t find it on her website, but I bought the pork so I’m gonna try your version tonight!

    • sara

      Yeay! I made these just like I said, I wanted to pan fry them (because I like pan frying. mmmmm fried) but they totaly fell apart.

      I then baked them AS DIRECTED (sara ya’ big dummy) and they turned out GREAT! picky husband and a 4 year old ate them up. Lots of leftovers, but what freezes better then meatballs?

      A+

      • krissie

        I’m glad you liked them!

        Sent from my iPhone

      • sara

        Oh one question and two alterations

        Do you wring out the apples juices at all, squeeze them out? I ended up using only one egg because I thought the mix was kinda “mushy”

        Also I used dried bread crumbs.

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