Picture this: tender, juicy pork mingling with the gentle sweetness of apple, all wrapped up in a tangy mustard glaze that clings to each bite like your favorite sweater on a crisp autumn day. These Pork-and-Apple Meatballs with Mustard Glaze are the kind of dish that makes you pause mid-forkful just to savor the moment. Whether you’re plating them over a cloud of mashed potatoes, tucking them into a sandwich, or serving them as the star of your next gathering, they strike that perfect balance between comforting and sophisticated—like your grandma’s cooking, if she’d gone to culinary school.
Craving a delicious Pork-and-Apple Meatballs with Mustard Glaze? You've come to the right spot! From Meatball favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why This Recipe Works
- Sweet Meets Savory: The apple isn’t just there for show—it brings a subtle sweetness that plays off the rich pork like a well-rehearsed duet.
- Weeknight Hero or Party MVP: These meatballs are just as happy on a Tuesday night as they are at a dinner party.
- Oven Magic: Baking means no splattered stovetop, no babysitting a skillet—just golden, caramelized perfection with minimal effort.
The Story Behind the Sauce
Pork and apple is a pairing as classic as peanut butter and jelly, especially in Northern Europe where orchards and pastures have been neighbors for centuries. This recipe takes that timeless combo and gives it a modern twist—bite-sized, glazed, and ready to steal the show.
Essential Ingredients & Tools
Ingredients
- 1.5 lbs (680g) ground pork (Go for the 80/20 blend—it’s the secret to meatballs that stay juicy, not dry.)
- 1 medium Gala apple (Peeled, grated, and wrung out like a dishcloth. Trust me, you don’t want soggy meatballs.)
- ½ medium yellow onion (Finely minced—no one wants a chunk of onion hijacking a bite.)
- 2 cloves garlic (Minced. Because garlic is life.)
- ½ cup (50g) panko breadcrumbs (Gluten-free? Swap in blitzed oats or almond flour.)
- ¼ cup (60ml) milk (Dairy-free? Almond or oat milk works like a charm.)
- 1 large egg (The glue that holds it all together.)
- 2 tbsp fresh parsley (Chopped. It’s not just garnish—it adds a fresh pop.)
- 1 tsp dried sage (Or thyme, if you’re feeling fancy.)
- 1 tsp salt (Season like you mean it.)
- ½ tsp black pepper (Freshly ground, please.)
- 1 tbsp olive oil (For sautéing those aromatics to golden perfection.)
For the Mustard Glaze
- ½ cup (120ml) Apple Cider (The reduced sweetness here is *chef’s kiss*.)
- 3 tbsp Dijon mustard (Smooth, tangy, and a little fancy.)
- 2 tbsp whole grain mustard (For that pop of texture and punchy flavor.)
- 2 tbsp honey (Just enough to balance the tang without going dessert-level sweet.)
- 1 tbsp apple cider vinegar (A bright little kick to keep things lively.)
Tools
- Large mixing bowl (For the meatball mix—no fancy equipment required.)
- Rimmed baking sheet (The wider the better for even browning.)
- Parchment paper (Because scrubbing pans is nobody’s idea of fun.)
- Meat thermometer (Takes the guesswork out of doneness.)
- Small saucepan (For simmering that glossy glaze.)
Serves: 4-5 | Prep: 25 min | Cook: 25 min | Total: 50 min
How to Make Pork-and-Apple Meatballs with Mustard Glaze
- Prep Like a Pro:
Start by grating that apple—then squeeze the living daylights out of it. Think of it like wringing out a sponge; excess moisture is the enemy of a good sear. Mince the onion and garlic finely—you want them to disappear into the meat, not announce themselves in every bite. - Sauté for Flavor:
Heat 1 tbsp olive oil in a skillet and cook the ½ minced onion until it’s soft and translucent, about 3 minutes. Add the 2 cloves minced garlic and cook for just 30 seconds more—garlic burns faster than a bad joke. Let this mix cool slightly before adding it to the meat. - Mix with Care:
In a large bowl, combine the ½ cup panko and ¼ cup milk and let it sit for 2 minutes to form a panade (a fancy word for a paste that keeps meatballs tender). Add the cooled onion-garlic mix, grated apple, 1 egg, 2 tbsp parsley, 1 tsp sage, 1 tsp salt, and ½ tsp pepper. Crumble in the 1.5 lbs ground pork and mix gently—like you’re folding a delicate soufflé, not kneading bread. Overmixing is the fast track to tough meatballs. - Roll with Damp Hands:
Wet your hands to prevent sticking, then roll the mixture into 1.5-inch balls. Uniformity is key here—you want them all to cook at the same rate. Arrange them on a parchment-lined baking sheet with a little space between each one so they can brown evenly. - Bake to Golden Perfection:
Preheat the oven to 400°F (200°C). Bake the meatballs for 12 minutes, then flip them (tongs are your friend here) and bake for another 8 minutes until they’re golden and register 160°F (71°C) inside. That high heat isn’t just for speed—it’s what gives them that irresistible crust. - Simmer the Glaze:
While the meatballs bake, combine the ½ cup apple cider, 3 tbsp Dijon mustard, 2 tbsp whole grain mustard, 2 tbsp honey, and 1 tbsp apple cider vinegar in a small saucepan and simmer over medium heat until it reduces by half, about 5 minutes. You’ll know it’s ready when it coats the back of a spoon like a thin layer of jam. - Glaze and Rest:
Brush the warm meatballs generously with the glaze and pop them back in the oven for 3–5 minutes to let the glaze set. Then, let them rest for 5 minutes—this lets the juices redistribute so every bite is as tender as the first.
Pro Technique
The Maillard Reaction:
Baking at 400°F isn’t just about speed—it’s about flavor. That high heat triggers the Maillard reaction, the same process that gives seared steaks their crust. It’s what turns these meatballs from good to *can’t-stop-eating-them* good.
Glaze Like a Boss:
A good glaze should cling, not slide off. Simmer it until it’s thick enough to coat a spoon, then brush it on in the last few minutes of baking so it caramelizes slightly without burning. For extra shine, hit them with a second coat after they rest.
Perfect Pairings
Complementary Dishes
- Buttered Egg Noodles provide a neutral, silky base that lets the mustard glaze shine. Their soft texture contrasts beautifully with the meatballs’ crisp exterior.
- Mashed sweet potatoes add a natural sweetness that mirrors the apple, creating a harmonious plate.
Drinks
- Dry hard cider echoes the apple in the meatballs while cutting through the richness. Serve chilled for balance.
- Earthy red wines like Pinot Noir complement the pork’s savoriness without overpowering the glaze.
Something Sweet
- Warm apple crumble continues the apple theme, offering a comforting, spiced finish.
- Vanilla Bean Ice Cream with a drizzle of honey bridges the mustard’s tanginess with creamy sweetness.
Storage & Freshness Guide
- Fridge:
Store glazed meatballs in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water or apple cider to revive the glaze—microwaving can toughen them up. - Freezer:
Freeze unglazed meatballs on a parchment-lined tray until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for 3 months. Thaw overnight in the fridge before reheating and glazing.
FAQs
- Can I freeze these meatballs?
Absolutely! Freeze them unglazed for up to 3 months. - How do I prevent sticking?
Parchment paper is your best friend here. - Can I cook these on the stovetop?
Sure! Brown them in a skillet, then simmer in the glaze. Just adjust the cooking time as needed.
Pork-and-Apple Meatballs with Mustard Glaze: A Cozy, Flavorful Hug in Every Bite
Try my Pork-and-Apple Meatballs with Mustard Glaze recipe—tender, tangy, and perfect over mashed potatoes or noodles. Get the easy, crowd-pleasing recipe now!
Ingredients
For the Meatballs
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1.5 lbs ground pork
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1 medium Gala apple (peeled, grated, and squeezed dry)
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0.5 medium yellow onion (finely minced)
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2 cloves garlic (minced)
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0.5 cup panko breadcrumbs
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0.25 cup milk
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1 large egg
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2 tbsp fresh parsley (chopped)
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1 tsp dried sage
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1 tsp salt
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0.5 tsp black pepper
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1 tbsp olive oil
For the Mustard Glaze
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0.5 cup apple cider
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3 tbsp Dijon mustard
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2 tbsp whole grain mustard
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2 tbsp honey
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1 tbsp apple cider vinegar
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.01
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Grate apple and squeeze out excess moisture. Sauté onion and garlic in olive oil until soft.02
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Combine panko and milk, let sit 2 minutes. Add onion-garlic mix, apple, egg, parsley, sage, salt, and pepper. Gently mix in pork.03
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Roll into 1.5-inch balls and place on baking sheet. Bake 12 minutes, flip, bake 8 more minutes.04
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Simmer glaze ingredients until thickened, about 5 minutes. Brush onto meatballs, bake 3–5 minutes more.05
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Let rest 5 minutes before serving.06
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