Pork, Apple, and Sage Meatballs
Yields: 4 - 6 servings
Prep Time: 30 mins
Total Time: 40 mins
Ingredients:
SAGE AND SWEET POTATOES:
3 Tbsp. salted butter
12 fresh sage leaves
2 1/2 lb. sweet potatoes, peeled and cut into large chunks
1/2 cup heavy cream
1 1/2 tsp. kosher salt
1/4 tsp.
black pepper
MEATBALLS:
1 1/2 lb. ground pork
2/3 cup 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 1/2 tsp.
kosher salt
1/2 tsp. black pepper
1/4 tsp. ground allspice
1 large egg, lightly beaten
Directions:
Position 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.
For the sweet potatoes: Add the potatoes to the pan, tossing to coat in the butter. Pour in 1 cup of water and the heavy cream, then add 1 teaspoon of salt. Stir, cover, and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are very tender, about 20 minutes.
Remove from the heat. Uncover, add the remaining 1 tablespoon butter, the remaining ½ teaspoon salt, and the pepper, and mash well. Keep warm.
Meanwhile, 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.
Form 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.
Serve the meatballs over the potatoes. Top with the crispy sage.
Recipe courtesy of The Pioneer Woman.com