Pork and Apple Meatballs with Brussels Sprouts (Paleo / Whole30)

Nothing says Fall like apple recipes! One of my favorite dinner combinations involves honey crisp apples and pork. While we all love a good pork chop, I wanted to switch things up this week. I found this pork and apple meatball recipe on my local grocery store’s food blog (which is full of great family-friendly recipes!). HERE is the original recipe.

Why do I love meatballs? Because can carry so much flavor in one bite! Plus these are completely grain and dairy-free, making it a Paleo and Whole30 compliant recipe. I chopped up some fresh sage to add to the fall flavors and made sure to brown them all to perfection prior to baking. One thing about meatballs is, I wish I could taste “the dough” to know if they are seasoned enough before I cook, but I am proud to say that these are spiced to perfection (and when in doubt, another dash of salt won’t hurt).

The original recipe calls for the meatballs to be served on a bed of cauliflower rice. While I enjoy cauliflower rice, I wanted to add some extra green to the dinner, so I chopped up some brussels sprouts and sauteed them until they were soft and a bit charred. Brussels sprouts are the perfect addition to a fall meal, but honestly, I love them all year round.

Enjoy this delicious autumn recipe and let us know what you think!

Xoxo, Claire and the Mamas at Mama Jess

Pork and Apple Meatballs with Brussels Sprouts

Original recipe here

Ingredients:

Makes 15 large meatballs

• 2 lbs ground pork
• 1 cup honey crisp apples, chopped
• 2 tbsp dijon mustard
• 4 tbsp dried sage, chopped
• 1 tbsp garlic powder
• 1 tbsp salt
• Pepper to taste
• 4 tbsp olive oil (divided)
• 2 cups Brussels sprouts, chopped so the leaves come off
• Salt and pepper (for brussels)

Directions:

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine pork, chopped apples, dijon, sage, garlic powder, salt and pepper. Combine well and roll into about 15 large meatballs.
3. In a skillet add 2 tbsp olive oil and allow to heat. When oil is hot, place meatballs in skillet and allow to brown, about one minute on each side. Transfer to an oven-safe dish or remove the oven-safe skillet from the heat.
4. Bake meatballs for 10-12 minutes or until cooked through.
5. Meanwhile, in another skillet, add your shaved brussels sprouts, 2 tbsp of olive oil, and a pinch of salt. Cover with a lid, stirring occasionally until soft and slightly charred (about 8 minutes).
6. Plate the meatballs on a bed of brussels sprouts and enjoy this cozy (and healthy!) meal!