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Pork Meatballs in Apple-Onion Gravy on a plate
Andre Lewis

Pork Meatballs in Apple-Onion Gravy

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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb ground pork
  • 1/2 cup old-fashioned rolled oats
  • 1 small apple peeled and grated, about 1/2 cup
  • 1 large egg
  • 1 tsp dried rubbed sage
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil for the baking sheet
  • 2 tbsp unsalted butter
  • 2 medium yellow onions thinly sliced
  • 2 tbsp all-purpose flour
  • 2 1/2 cups unsalted chicken broth
  • 1/2 cup unsweetened apple juice
  • 1 tsp Dijon mustard
  • 2 tbsp water per portion for reheating

Method
 

  1. Heat oven to 400°F; oil rimmed sheet. Gently mix pork, oats, apple, egg, sage, 1/2 teaspoon salt, and pepper just until combined.
  2. Shape 24 equal meatballs; space on sheet. Bake 20 to 24 minutes until browned and centers 160°F.
  3. Meanwhile, melt butter in wide saucepan over medium. Add onions and remaining salt; cook 15 to 18 minutes, stirring, until soft and lightly golden.
  4. Stir in flour 1 minute. Gradually whisk in broth and juice; simmer 6 to 8 minutes until lightly thickened. Add mustard.
  5. Add cooked meatballs; gently simmer 3 minutes. Divide among six shallow containers, four meatballs and equal gravy each. Refrigerate within 2 hours; chill fully.
  6. Cover; freeze up to 3 months. Reheat one frozen portion with measured reheating water in small covered saucepan over low.
  7. Turn meatballs and stir gravy as they thaw; gently simmer until every center reaches 165°F, usually 20 to 30 minutes. Add gravy to each bite to keep oats soft.