STREAMING NOW: Taste in Translation

Baked Pork and Apple Meatballs (Gary Rhodes)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A super Gary Rhodes recipe! Oh so GOOD and a bit different for that weekday meal. I like to serve this with mashed potatoes and a green veggie. I always double this because it is delicious dish that is also great for OAMC. I have modified this to omit the prunes as hubby wasn’t fond of them the first time I prepared this. I also omitted the suet because I feel it just adds more fat to the recipe. If you want to make this exactly like Gary’s recipe, add 6 chopped ready to eat prunes and 4 oz. shredded suet when adding the apples and egg to the minced pork.”
1hr 5mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Cut apples into 1/2” pieces and set aside.
  3. Melt butter in frying pan and cook onions gently for a few minutes until transparent.
  4. Add nutmeg and cinnamon to the onions and cook for a minute or so.
  5. Remove from heat and add sage; set aside to cool.
  6. Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
  7. Roll mixture into 12 meatballs.
  8. In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
  9. Put the browned meatballs into an ovenproof casserole dish.
  10. Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
  11. Stir in the chicken stock; pour liquid over meatballs.
  12. Place in the oven uncovered for 45 minutes.
  13. Remove meatballs carefully from casserole dish and keep warm.
  14. Skim any fat off of the juices left in the pan.
  15. Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
  16. Serve meatballs with the sauce drizzled over top.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a