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Pork Meatballs

Cider Braised Pork Meatballs with Lemon and Sage

Return to comfort food with these sweet and juicy pork meatballs.
Course Dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8
Author Jen Seislove

Ingredients

  • 2 lbs ground pork
  • 2 tbsp fresh sage finely chopped
  • 1 tsp lemon zest
  • 2 tsp kosher salt
  • freshly ground black pepper
  • 3 eggs
  • 2/3 cup Gluten free plain breadcrumbs
  • 3/4 cup white wine
  • 2/3 cup apple cider
  • 3 tbsp apple cider vinegar
  • 2 tbsp heavy cream
  • parsley for garnish

Instructions

  1. Mix all ingredients in a bowl and form large meatballs (I got 11 in this batch)
  2. Heat olive oil in a skillet at medium-high heat.
  3. Brown meatballs on all sides and then transfer to a plate. Brown in batches, if necessary, so you don't overcrowd the pan. They do not have to be cooked through.
  4. Add the shallot to the skillet and cook 2 minutes, stirring occasionally.
  5. Add white wine, apple cider, and cider vinegar to the skillet.
  6. Bring to a boil.
  7. Turn heat to low, add meatballs back to the skillet and simmer, covered, for 15-20 minutes.
  8. Transfer the meatballs back to the plate and vigorously whisk in heavy cream, scraping all the bits from the bottom of the skillet.
  9. Transfer the meatballs back to the sauce and toss them to coat on all sides.
  10. Serve meatballs over a bed of brown rice, spoon additional sauce over top and garnish with fresh parsley.

Recipe Notes

Serve over brown rice with a side of sautéed brussel sprouts for a complete meal.