This is my last recipe using up the gifts of apple cider and Cortland apples from family who came to visit. I have numerous recipes using these ingredients but as usual I like to try something new. This recipe comes from a new cookbook by Michael Symon, (2023) “Simply Simon Suppers.” This is the first cookbook I’ve owned by this American chef, who is well known on the Food Network and also (I think) the first recipe I have made from him.
I am a big meatball fan as it is a favorite appetizer as well as a main dish. I would not make this combination again – the meatballs were a little flat and the sauerkraut/apple mixture overwhelmed the meatballs. This mixture would be perfect with a pork tenderloin but not with meatballs. I love anything sauerkraut and this was especially good, not as a base for the meatballs but served as a side dish.. Same goes for the apple-pear sauce. However, I really enjoyed the leftover meatballs with noodles and a pan gravy.
The meatballs got lost in the sauerkraut/apple mixture…
I preferred the meatballs over egg noodles with a pan gravy…
Pork Meatballs in Sauerkraut with Apple Pear Sauce
Recipe by Michael Symon, Adapted by Judi Graber
I found there was too much parsley and the meatballs needed more flavor. Next time I would use an equal amount of fresh sage, thyme leaves and parsley. Also, I would make more than 12 meatballs. Symon says they should be as big as golf balls – mine were as big as tennis balls. I don’t think he golfs!
- 6 tbsp. EVOO
- 1 cup finely chopped onions
- 2 large garlic cloves
- Kosher salt
- 2 lbs. ground pork
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- 1/2 cup fresh Italian parsley, finely chopped
- 1 tsp. celery seeds
- 1 tsp. sweet paprika
- 1/4 tsp. cayenne pepper
- freshly ground black pepper
- 3 Granny Smith apples (I used Cortland), peeled, cored and diced
- 3 cups sauerkraut
- Apple-Pear sauce (recipe below)
Heat 2 tbsp. EVOO in a large skillet; add the onions, garlic and a large pinch of salt. Cook until the onions are soft, about 5 minutes; set aside to cool.
In a large bowl, combine the pork, eggs, panko, parsley, celery seeds, paprika, cayenne and cooled onion/garlic mixture. Season with some salt and freshly ground black pepper. Mix by hand until combined and form into meatballs (I would make more than 12 such as 16 or 18).
Preheat the oven to 375 degrees.
Set a large Dutch oven over medium heat. Add some EVOO and saute, in batches, until browned on all sides, 5 minutes or so. Remove to a plate, add more EVOO if needed and saute the rest of the meatballs.
Add the apples and cook for 30 seconds. Add the sauerkraut and apple cider; bring the sauce to a simmer and add the meatballs. Cover, transfer to the oven and cook until the apples are soft and the meatballs are cooked through, about 30 minutes.
Michael serves it with an apple salad, brussel sprouts and apple-pear sauce. I only made the apple-pear sauce.
Apple-Pear Sauce:
In a saucepan combine equal amounts of peeled, cored and roughly chopped apples and pears; add some freshly squeezed lemon juice. Cover and cook over low heat, stirring occasionally, until the fruit is very soft and has released it’s juices, about 15 minutes. Remove from the heat, cool a little to handle and transfer to a blender or food processor, and process until smooth. I did not add any seasonings or sugar.
Recipe by cookingwithauntjuju.com
Thanks for the detailed and honest review of this recipe. Maybe a much smaller amount of sauerkraut could work better here.
“I don’t think he golfs” – that was funny! 🙂
All the components were good just not together. I hope to make your latest meatball recipe which sounds really good! I am a former golfer and the meatballs were bigger than golf balls ha!ha! 🙂
I hope you’ll enjoy the mat balls/potatoes dish. It’s one of my favorites.
I’ve never golfed, but I can tell the difference between gold and tennis balls! 🙂
Oh, that’s an unexpected combination of things… but it sounds and looks delicious! Hugs.
Yes, Symon made quite a feast – loved the sauerkraut and apple pear sauce but the meatballs need more flavor 🙂
yes to meatballs and sauerkraut but no to pork 🙂 I like to make that German dish of beef meatballs in a creamy sauce with sauerkraut. So good. Konigberger klopse I think it is.
I looked up the meatball you mentioned and all of the recipes had ground pork but also beef and sometimes veal. Much better combination than all pork. It sounds super delicious and I just might have to make it – heck I do have a little German in me 🙂