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Apple and pork meatballs recipe

Apple and pork meatballs recipe

178 ratings

Serve up a new spin on the classic pork and apple flavour combination with these delicious meatballs, packed with tasty pork and tart apples. Sweet Gala apples perfectly balance the saltiness of pork, and taste great with tangy passata. Pair with mash and cabbage for a great midweek main, or try with spaghetti and Parmesan for an Italian twist. See method

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 305 calories / serving
  • Healthy
  • Dairy-free


  • 500g pack 12% fat pork mince
  • 1½ Gala apples, cored and grated
  • 2 garlic cloves, crushed
  • 5g fresh sage leaves, finely chopped
  • pinch of grated nutmeg
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 200g tomato passata
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    6g 19%
  • Sugars

    8g 9%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 12.3g Protein 24.8g Fibre 1.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the mince, apples, garlic, most of the sage, the nutmeg and flour in a bowl. Season and mix well. Divide into 16 and roll into balls. Place in an oiled baking dish and brush the tops with olive oil. Roast for 15 mins, then pour over the passata. Roast for another 10-15 mins until cooked through. If the sauce is too dry, stir through a little water.
  2. Divide the meatballs between 4 plates; scatter with the remaining sage. Delicious served with mash and red cabbage, if you like.

See more Pork recipes

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