Sesame Apple Cider Pork Meatballs are a perfect snackable appetizer and make a great addition to pasta for weeknight dinner. The meatballs have a balance of sweetness from the apples and cider and savory elements from the soy sauce. The apples provide a nice crunch and pair perfectly with the ground pork.
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These Asian inspired meatballs have a beautiful umami flavor balanced by the sweetness of seasonal apples. These meatballs make a perfect addition to Creamy Spicy Gochujang Noodles for the ultimate weeknight dinner of pasta with meatballs.
During fall, I make these meatballs as an appetizer at parties and they’re always a hit! They’re moist, saucy and have wonderful Asian flavors in every bite. The apples and cider pair perfectly with the pork and it’s perfect harmony wrapped up in a meatball!
Ingredients for Sesame Apple Cider Pork Meatballs
If you’re planning to make these meatballs for dinner during the week, I recommend making them a day or 2 ahead of time and covering with plastic wrap in the refrigerator until you’re ready to bake them. This will give you more time to prep the main course and not have to worry about the addition of making meatballs.
- sesame oil
- yellow onion
- apple – honeycrisp, gala or fuji.
- apple cider
- garlic
- fresh ginger
- soy sauce
- black pepper
- ground pork
- cooked rice – white or brown will work great in this recipe.
- large egg
- sesame seeds
- cornstarch
- scallions – optional garnish.
Here’s what else you’ll need:
- large skillet
- stirring spoon
- cutting board and knife
- large mixing bowl
- ice cream scooper – this is the size I use for making all types of meatballs.
- large rimmed baking sheet
- small saucepan
- measuring cups and spoons
How to Make Sesame Apple Cider Pork Meatballs
It’s important to chill the meatball mixture prior to forming the meatballs to allow the mixture to firm up. Otherwise, it will be difficult to form perfectly round meatballs. They’ll still taste great though if you are rushed for time!
- Cook onion and apple in sesame oil until softened.
- Add apple cider, garlic, ginger, soy sauce and pepper then reduce heat. Let simmer until liquid has been evaporated and the mixture is thickened.
- Let mixture cool at room temperature then transfer to refrigerator to chill. Once chilled, reserve 1/4 cup of the mixture to use as a sauce for the cooked meatballs.
- Next, combine pork, rice, egg, sesame seeds and chilled apple mixture.
- Chill mixture.
- Scoop out 18 equal sized meatballs then place on a lined baking sheet. Bake until meatballs are golden brown on the outside.
- While meatballs are cooking, prepare the sauce: Bring reserved apple mixture and cornstarch slurry to a boil. Reduce heat and let simmer until thickened.
- To serve, top meatballs with sauce and a garnish of sesame seeds and scallions.
More Fall Recipes
- Apple and Brie Galette with Pretzel Walnut Crust
- Sweet Potato Gnocchi with Bacon and Sage
- Baked Apple Cider Donuts
- Apple Spice Cake with Cream Cheese Frosting
- Baked Pumpkin Pudding Cups
Please let me know how your Sesame Apple Cider Pork Meatballs turn out in the comments below. I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Sesame Apple Cider Pork Meatballs
Sesame Apple Cider Pork Meatballs are a perfect snackable appetizer and make a great addition to pasta for weeknight dinner. The meatballs have a balance of sweetness from the apples and cider and savory elements from the soy sauce. The apples provide a nice crunch and pair perfectly with the ground pork.
Heat sesame oil in a large skillet over medium-high heat. Once hot, add onion and apple to the skillet and cook, stirring occasionally, for about 8 minutes until softened.
Add apple cider, garlic, ginger, soy sauce and pepper then reduce heat to medium-low. Let simmer, stirring occasionally, until liquid has been evaporated and the mixture is thickened, about 10 Minutes.
Transfer apple mixture to a plate to allow to cool quicker. Let cool at room temperature then transfer to refrigerator to chill for at least 30 Minutes. Once chilled, reserve 1/4 cup of the mixture to use as a sauce for the cooked meatballs.
In a large mixing bowl, use your hands to combine pork, rice, egg, sesame seeds and chilled apple mixture. If the mixture seems too wet, add some additional rice, panko or breadcrumbs until desired thickness is achieved.
Chill mixture for at least 1 Hour (this will help the meatballs to hold their shape better).
Preheat oven to 450°F. Line a large baking sheet with parchment. Using a 2 tbsp ice cream scooper (or a spoon), create 18 equal sized meatballs then place on the lined baking sheet. Bake for 20 Minutes or until the meatballs get golden brown on the outside.
While meatballs are cooking, prepare the sauce: Create a cornstarch slurry by mixing 1/4 cup water with 1/2 tbsp cornstarch. In a small saucepan, heat the 1/4 cup reserved apple mixture with the cornstarch slurry over medium heat. Bring to a boil, then reduce heat and let simmer, stirring often, until sauce is thickened and reduced.
To serve, top meatballs with sauce and a garnish of sesame seeds and scallions. Enjoy!
Ingredients
Directions
Heat sesame oil in a large skillet over medium-high heat. Once hot, add onion and apple to the skillet and cook, stirring occasionally, for about 8 minutes until softened.
Add apple cider, garlic, ginger, soy sauce and pepper then reduce heat to medium-low. Let simmer, stirring occasionally, until liquid has been evaporated and the mixture is thickened, about 10 Minutes.
Transfer apple mixture to a plate to allow to cool quicker. Let cool at room temperature then transfer to refrigerator to chill for at least 30 Minutes. Once chilled, reserve 1/4 cup of the mixture to use as a sauce for the cooked meatballs.
In a large mixing bowl, use your hands to combine pork, rice, egg, sesame seeds and chilled apple mixture. If the mixture seems too wet, add some additional rice, panko or breadcrumbs until desired thickness is achieved.
Chill mixture for at least 1 Hour (this will help the meatballs to hold their shape better).
Preheat oven to 450°F. Line a large baking sheet with parchment. Using a 2 tbsp ice cream scooper (or a spoon), create 18 equal sized meatballs then place on the lined baking sheet. Bake for 20 Minutes or until the meatballs get golden brown on the outside.
While meatballs are cooking, prepare the sauce: Create a cornstarch slurry by mixing 1/4 cup water with 1/2 tbsp cornstarch. In a small saucepan, heat the 1/4 cup reserved apple mixture with the cornstarch slurry over medium heat. Bring to a boil, then reduce heat and let simmer, stirring often, until sauce is thickened and reduced.
To serve, top meatballs with sauce and a garnish of sesame seeds and scallions. Enjoy!
Notes
PRO TIP: It’s important to chill the meatball mixture prior to forming the meatballs to allow the mixture to firm up. Otherwise, it will be difficult to form perfectly round meatballs.
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