Go Back
four browned round pork meatballs in pale brown apple-onion gravy with soft thin onion ribbons in a shallow ordinary bowl, without garnish or side dishes
Andre Lewis

Pork Meatballs in Apple-Onion Gravy

Grated apple and oats keep these pork meatballs tender without turning them into a sweet dish. Bake all twenty-four together while the onions soften for the gravy, then let the cooked meatballs sit briefly in the sauce so the two parts taste connected. The gravy goes into the freezer containers with the meat, giving you something to loosen and stir as each portion heats. Pack four meatballs per serving rather than freezing the entire pan, and you won't have to thaw dinner for six just to get a small bowl onto the table.
Print Recipe Pin Recipe
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 and oil a rimmed baking sheet. Gently mix pork, oats, grated apple, egg, sage, 1/2 teaspoon salt and pepper just until combined.
  2. Shape into 24 equal meatballs and space them on the sheet. Bake for 20 to 24 minutes until browned and 160°F in the center.
  3. Meanwhile, melt butter in a wide saucepan over medium heat. Add onions and remaining salt and cook for 15 to 18 minutes, stirring, until soft and lightly golden.
  4. Stir flour into onions for 1 minute. Gradually whisk in broth and apple juice, simmer for 6 to 8 minutes until lightly thickened and stir in mustard.
  5. Add cooked meatballs and simmer gently for 3 minutes. Divide among six shallow containers, four meatballs each with an equal share of gravy; refrigerate within 2 hours and chill completely.
  6. Cover and freeze for up to 3 months. To reheat one frozen portion, put it in a small covered saucepan with the measured reheating water over low heat.
  7. Turn the meatballs and stir the gravy as they thaw, then simmer gently until every center reaches 165°F, usually 20 to 30 minutes. Add a little of the gravy to each bite so the oats stay soft.