Pork, Apple & Cheddar Meatballs in Creamy Mustard Sauce

Pork, Apple and Cheddar Meatballs in Creamy Mustard Sauce // Amy Elizabeth

Is anyone else sick of the stormy weather we’ve been having? I know it’s terribly British to speak about the weather, but it feels like it just takes over at this time of year. It’s so grim outside that all I want to do is eat comfort food and hibernate. Battling the wind and rain to even go for a cosy drink at the local pub feels like an ordeal, which makes me feel very anti-social. Of course, the solution to being anti-social in this instance is to invite others round to your house for an evening of board games, good food and plenty of wine. That way, you don’t have to go outside in the rain, and you still get to see your friends. It’s really a win-win. 

A dish like these meatballs is perfect for a cosy evening in, whether it’s for two people or twenty (although I’d think twice about catering for twenty people, if I were you…). Mixing up the meatballs is oddly satisfying, and the combination of the sharp cheddar and the sweet apple is a subtle but very pleasing flavour. You can serve them anyway you want, but at this time of year I think they’re probably best with piles of creamy mashed potatoes, some steamed greens and a creamy mustard sauce. All you need to do is pop on your slippers, and you’ll feel warmer than you ever have done before – even if it is hailing outside… 

Pork, Apple and Cheddar Meatballs in Creamy Mustard Sauce // Amy Elizabeth

Pork, Apple & Cheddar Meatballs in Creamy Mustard Sauce
Serves 4
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For the meatballs
  1. 500g pork mince
  2. 1/2 onion, coarsely grated
  3. 1 Granny Smith apple, peeled and coarsely grated
  4. 150g cheddar, grated
  5. salt and pepper
  6. 1 egg, beaten
  7. 75g dried breadcrumbs
For the sauce
  1. knob of butter
  2. 1 tbsp. flour
  3. 300ml chicken stock
  4. splash of Worcestershire sauce
  5. 1 tbsp. wholegrain mustard
  6. 1 tsp. runny honey
  7. salt & pepper
  8. 50ml double cream
For the meatballs
  1. Preheat the oven to 180C and line a baking tray with foil.
  2. In a mixing bowl, combine the pork mince, apple, cheddar, onion, salt & pepper, egg and breadcrumbs.
  3. Using your hands, shape the mixture into 16 meatballs and place on the prepared tray.
  4. Bake for 15-18 minutes until cooked through and golden on the outside.
For the sauce
  1. Whilst the meatballs are cooking, melt the butter in a small saucepan. Stir in the flour until you have a smooth paste.
  2. Gradually add the chicken stock, stirring continuously to avoid lumps.
  3. Stir in the mustard, Worcestershire sauce and honey. Season with salt & pepper.
  4. Simmer for 10-15 minutes until the sauce has thickened. Taste and adjust flavours and seasoning where necessary.
  5. Remove from the heat and stir in the cream.
Amy Elizabeth http://amyliz.co.uk/
Pork, Apple and Cheddar Meatballs in Creamy Mustard Sauce // Amy Elizabeth

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  • Deborah Thompson

    I love how cosy this looks and sounds. Being a northern girl myself I understand the desire to hibernate ’til April! x

    • The struggle is so, so real! I think I can cope with the cold, but the rain just makes me want to stay inside forever!

  • dear lord, these look incredible & I’ll bet they taste bloody good too. I might make these in the run up go Christmas!
    Bee | QueenBeady.com

    • Thanks so much 🙂 They’re so easy, definitely a good mid-week meal in the crazy busy-ness of the Christmas season! x