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Pork Meatballs with Mustard Cider Cream Sauce

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5 from 1 review

Fall is my favorite time of year for so many reasons, but making cozy dishes like this is right at the top of the list. These pork meatballs with mustard cider cream sauce are creamy, savory, herby, and just the definition of Fall comfort food. The meatballs are tender and flavorful and the creamy sauce is perfectly balanced by the tanginess and tartness of the mustard and cider. Give this easy, impressive dish a try and be prepared to add it to your chilly weather meal rotation!

  • Total Time: 50 minutes
  • Yield: 4-6 servings

Ingredients

For cooking meatballs:

  • 2 tablespoons butter
  • 1 tablespoon oil

For the meatballs:

  • 1 lb ground pork
  • 1/4 cup dried bread crumbs
  • 1 egg
  • 1/4 cup grated yellow onion (save the rest for the sauce)
  • 2 cloves garlic, minced
  • 2 tablespoons grainy mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried dill
  • 2 tablespoons finely chopped fresh parsley

For the sauce:

  • 1/2 cup onion, grated or chopped (use what you have left from making meatballs)
  • 2 cloves garlic, minced
  • 8 ounces dry, hard apple cider
  • 8 ounces heavy cream
  • 4 ounces chicken or vegetable broth
  • 1/4 cup grainy mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • pinch of ground nutmeg (optional but really good)
  • fresh herbs for garnish - parsley, dill, chives are all good choices

Instructions

  1. Combine all meatball ingredients in a mixing bowl and mix well to combine. At this point you can cover this mixture and stash in the refrigerator for 24 hours. I often do this as it allows the flavors to meld.
  2. To form meatballs, use a small cookie scoop to get about 2 tablespoons of meat mixture. You can make any size you like, but I prefer smaller meatballs. Forming them into 2 tablespoon-sized balls will give you about 35 meatballs. Once scooped, roll them in your hands to even them out into nice, round meatballs.
  3. When all meatballs are formed, heat a 12-inch skillet over medium-high heat and add 2 tablespoons butter and 1 tablespoon oil. Cook meatballs in a single layer, checking for browning and flipping as needed to achieve even browning on all sides. Remove from pan and proceed with sauce.
  4. In same pan, add onion and garlic and cook for about a minute to soften. Add cider and allow to reduce by half before adding cream and broth. Allow this to reduce again until sauce thickens slightly - you are looking for a not-too-thick gravy consistency. This will take about 10 minutes.
  5. Add remaining sauce ingredients and stir before returning meatballs and any juices to pan. Continue cooking for about 5 minutes until sauce is thick and meatballs are warmed through. If you have made larger meatballs, check for doneness with a meat thermometer or by slicing into one - there should be no more pink and the temperature should be 160 degrees F.
  6. Taste sauce for seasoning and add more salt, pepper, or mustard to taste before serving.

Notes

Serve with mashed potatoes, rice, egg noodles, polenta, spaghetti squash, or a big loaf of crusty bread.

Find it online: https://wildthistlekitchen.com/pork-meatballs-with-mustard-cider-cream-sauce/