Pork Meatballs with Apples and Sauerkraut

This dinner, infused with the essence of apples, offers a glimpse of autumn, even as the outside temperatures stubbornly hover around 90 degrees. The dish features tender, caramelized apple slices that are blended with sauerkraut, creating a balance of sweet and savory flavors. This slight sweetness makes it a guaranteed favorite among kids. Accompanied by a side of mashed potatoes or buttered egg noodles, this dinner captures the spirit of fall, even if there aren’t any golden leaves outside.

Recipe inspired by Michael Symon • Photo by Susan Rosser

Total Time: About 1 hour

Ingredients

(serves 6)

1 pound ground pork

1 medium yellow onion, finely minced, divided

1 clove garlic, grated

½ cup breadcrumbs

1 egg

1 tablespoon Dijon mustard

1 teaspoon kosher salt

½ teaspoon black pepper

Optional: ½ teaspoon caraway,

celery or fennel seeds for a subtle

nod to the sauerkraut

1 tablespoon olive oil

2 apples, cored and cut into 3/4-inch

cubes (Granny Smiths work well)

1½ to 2 cups sauerkraut, drained

(rinse if you want the sauerkraut milder)

2 cups apple cider

A splash of maple syrup or a pinch of

brown sugar (optional)

Garnish with fresh parsley

Preparation

• Make the meatballs: In a large bowl, combine ground pork, 3/4 cup of chopped onion, garlic, breadcrumbs, egg, mustard, salt, pepper and seeds if using. Mix gently until just combined. Form into 1½-inch meatballs (about 16–20).
• Brown the meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides (they don’t need to be fully cooked yet). Remove to a plate.
• Sauté apples and sauerkraut: In the same skillet, add a bit more oil if needed. Sauté the remaining onion until translucent. Add apple and cook for 2-3 minutes until slightly softened. Add sauerkraut and stir to combine. Pour in apple cider (and maple syrup if using), scraping up any browned bits from the pan.
• Simmer: Nestle the meatballs back into the skillet. Cover and simmer on low heat for about 15-20 minutes, or until the meatballs are cooked through.
• Serve: Spoon into shallow bowls with plenty of apples and kraut. Serve with mashed potatoes, egg noodles or crusty bread.

Make It Your Own

Swap cider for white wine for a sharper note. Prefer beef or turkey? Either works.