Baked Pork And Apple Meatballs Gary Rhodes Recipe

How to Make Baked Pork And Apple Meatballs Gary Rhodes

1. Preheat oven to 350°F (175°C).
2. Cut 2 medium apples into 1/2-inch pieces. Set aside.
3. Melt 2 tablespoons of butter in a large frying pan over medium heat. Add 1 medium onion, chopped, and cook gently for 5-7 minutes, until translucent.
4. Add 1/4 teaspoon ground nutmeg and 1/2 teaspoon ground cinnamon to the onions. Cook for 1 minute.
5. Remove from heat and stir in 1 tablespoon fresh sage, chopped.
6. Set aside to cool completely.
7. In a large bowl, combine the cooled onion mixture, apple pieces, 1 large egg, and 1 lb ground pork. Gently mix until just combined.
8. Season generously with salt and pepper.
9. Roll the mixture into 12 meatballs (approximately 2 inches in diameter).
10. Heat 1 tablespoon of butter in a large skillet over medium-high heat. Brown the meatballs on all sides, ensuring not to overcrowd the pan. This may require cooking in batches.
11. Transfer the browned meatballs to an oven-safe casserole dish.
12. In a saucepan, bring 1/2 cup dry white wine to a boil. Reduce heat and simmer until the wine reduces by half (about 5 minutes).
13. Stir in 1 cup chicken stock.
14. Pour the liquid over the meatballs in the casserole dish.
15. Bake uncovered for 45 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
16. Carefully remove the meatballs from the casserole dish and keep warm.
17. Skim any excess fat from the pan juices.
18. Optional: To thicken the sauce, whisk together 1 tablespoon of cornflour (cornstarch) with 2 tablespoons of cold water until smooth. Whisk into the pan juices and simmer for 1-2 minutes, or until thickened.
19. Serve the meatballs drizzled with the sauce. Garnish with fresh sage, if desired.