Ingredients:
2 lbs ground lean pork
2 tablespoons butter
1 large onions, finely chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon sage
2 apples, peeled and cored
1 eggs, beaten
150 ml white wine
300 ml chicken stock
salt and pepper
cornflour, for thickening ( cornstarch) (optional)
Directions:
Preheat the oven to 350 F.
Cut apples into 1/2″ pieces and set aside.
Melt butter in frying pan and cook onions gently for a few minutes until transparent.
Add nutmeg and cinnamon to the onions and cook for a minute or so.
Remove from heat and add sage; set aside to cool.
Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
Roll mixture into 12 meatballs.
In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
Put the browned meatballs into an ovenproof casserole dish.
Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
Stir in the chicken stock; pour liquid over meatballs.
Place in the oven uncovered for 45 minutes.
Remove meatballs carefully from casserole dish and keep warm.
Skim any fat off of the juices left in the pan.
Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
Serve meatballs with the sauce drizzled over top.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.