Pork & Apple Meatballs with Creamy Cider Sauce

https://youtu.be/DmtklGFVxIA

Pork and apple meatballs might not be the combination you expect, but they make for one seriously comforting dinner.

Tender pork meatballs served with spaghetti, a creamy cider sauce, fresh herbs and a little apple for sweetness. It's cosy, comforting and packed with flavour, the kind of dinner that's perfect when you want something a little more special without making things complicated.

I'll show you how I make the meatballs from scratch, build the creamy cider sauce and bring everything together for a simple but seriously good dinner.

Pork & Apple Meatballs with Creamy Cider Sauce

Serves 4

Pork & Apple Meatballs

400g pork mince

1 small sharp apple, finely grated

1 tbsp fresh tarragon, finely chopped

1 garlic clove, finely grated

1 tbsp whole grain mustard

80g breadcrumbs

1 egg

1 tsp fine sea salt

½ tsp freshly ground black pepper

1 tbsp olive oil, for frying

Cider & Tarragon Crème Fraîche Sauce

2 shallots, finely diced

2 garlic cloves, finely grated

250ml dry cider

150ml chicken stock

150g full-fat crème fraîche

1 tbsp whole grain mustard

1-1½ tbsp fresh tarragon, finely chopped

1 tsp lemon juice

Salt and freshly ground black pepper

Pasta

300-350g spaghetti

150ml reserved pasta water

To Serve

2 large handfuls fresh rocket (arugula)

Lemon zest

Black pepper

Method

Place the pork mince, grated apple, tarragon, garlic, mustard, breadcrumbs, egg, salt and black pepper into a large bowl. Mix gently with your hands until evenly combined, taking care not to overwork the mixture.

Divide the mixture into approximately 14 equal portions and roll into meatballs.

Bring a large saucepan of well-salted water to the boil.

Meanwhile, heat the olive oil in a large, deep frying pan over a medium-high heat. Add the meatballs and cook for 6-8 minutes, turning regularly, until golden brown all over. They don't need to be cooked through at this stage.

Remove the meatballs from the pan and set aside.

Add the spaghetti to the boiling water and cook according to the packet instructions until al dente. Reserve around 150ml of the pasta water before draining.

While the pasta cooks, reduce the heat under the frying pan to medium. Add the shallots and cook for 2–3 minutes, stirring occasionally, until softened.

Add the garlic and cook for another 30 seconds.

Pour in the cider and scrape the bottom of the pan with a wooden spoon to release all the caramelised bits. Bring to a simmer and reduce by roughly half.

Add the chicken stock and mustard, then return the meatballs to the pan. Simmer gently for 8-10 minutes, turning the meatballs occasionally, until cooked through and the sauce has reduced slightly.

Reduce the heat and stir through the crème fraîche and fresh tarragon. Don't allow the sauce to boil once the crème fraîche has been added.

Add the lemon juice and season to taste with salt and freshly ground black pepper.

Add the drained spaghetti to the pan along with a splash of the reserved pasta water. Toss everything together until the sauce becomes silky and coats the spaghetti. Add more pasta water if needed.

Remove from the heat and fold through the fresh rocket, allowing it to wilt slightly while retaining some of its peppery bite.

Divide between bowls and top with the meatballs.

Finish with fresh tarragon, a little lemon zest and plenty of freshly ground black pepper.