Apple and Sage Meatballs braised in a Spiced Cider Wine Sauce

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Apple and Sage MeatballsFall is the seasons of warm colors and soft and subtle flavors. It is time we turn to fall fruits like apples and pears, roots and winter squashes. All of these thrive with the fragrant and sweet spices like cinnamon, fennel, cardamoms, and cloves. It is not surprising that we turn to spice blends like pumpkin spice, Indian spiced tea blends like Chai and garam masala, that is all around my house today. I also turn to deep flavors like ginger and black pepper to add notes of zest and perk things up. In is one of the few times of the year when I use ginger in both powdered and fresh forms working with the powdered version for spice cakes and breads.

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Well, it is also the time for all things apple, of course in New York it is always the time for all things apple. Today, my shelf was loaded with apples, in fact, I had a whole extra bag courtesy my son’s volunteer efforts. He had recently gone and helped out a girl’s scout team just because and the scout leader rewarded him with a bag of apples and this dish was born.

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Essentially, you end up with well seasoned meatballs in a light and flavorful sauce, they are perfect alone but also very good over mashed potatoes or polenta. What I am putting together here is a popular combination, what makes my version different is that I have added a chock full of interesting spices to the mix.

Apple and Sage Meatballs braised in a Spiced Cider Wine Sauce

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

A well seasoned dish of Apple and Sage Meatballs braised in a Spiced Cider Wine Sauce.

Ingredients

  • For the meatballs
  • 1 pound of ground pork
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cumin
  • 1 apple, finely minced
  • 1 tablespoon minced sage leaves
  • 1 egg, lightly beaten
  • 1 teaspoon salt or to taste
  • For putting together and the sauce
  • 2 tablespoons oil
  • 4 cloves garlic, minced
  • ½ cup apple cider
  • 11/2 teaspoons cornstarch dissolved in a little warm water
  • ½ cup white wine
  • ½ cup broth or water
  • 1 jalapeno pepper minced
  • Salt to taste
  • Chopped Scallions to garnish and serve

Instructions

  1. Mix all the ingredients for the meatballs together and shape into small balls.
  2. In a large wide skillet, heat the oil and add the meatballs and cook for about 3 to 4 minutes and stir well until the meatballs are lightly browned.
  3. Add in the minced garlic and stir well and cook until the garlic is fragrant and clings to the meatballs in bits.
  4. Add in the cider, cornstarch, white wine and broth and bring to a simmer. Add in the jalapeno and the salt and simmer for about 15 minutes, until the sauce thickens and the meatballs are cooked through.
  5. Serve garnished with the scallions.
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Pork and Apple Meatballs in a Cider Wine Sauce

For the meatballs

1 pound of ground pork

1 tablespoon freshly grated ginger

1 teaspoon ground fennel

1 teaspoon ground cumin

1 apple, finely minced

1 tablespoon minced sage leaves

1 egg, lightly beaten

1 teaspoon salt or to taste

 

For putting together and the sauce

 

2 tablespoons oil

4 cloves garlic, minced

½ cup apple cider

11/2 teaspoons cornstarch dissolved in a little warm water

½ cup white wine

½ cup broth or water

1 jalapeno pepper minced

Salt to taste

Chopped Scallions to garnish and serve

 

Method of Preparation

 

Mix all the ingredients for the meatballs together and shape into small balls.

In a large wide skillet, heat the oil and add the meatballs and cook for about 3 to 4 minutes and stir well until the meatballs are lightly browned.

Add in the minced garlic and stir well and cook until the garlic is fragrant and clings to the meatballs in bits.

Add in the cider, cornstarch, white wine and broth and bring to a simmer. Add in the jalapeno and the salt and simmer for about 15 minutes, until the sauce thickens and the meatballs are cooked through.

Serve garnished with the scallions.

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About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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