Pork, apple and cheddar meatballs with egg noodles

Rachael Ray


  • 1 pound ground pork
  • 1 cup coarsely grated sharp cheddar cheese
  • 3/4 cup breadcrumbs
  • 1 small, tart apple, such as granny smith, peeled and grated
  • 1/2 small onion, grated
  • 1/2 cup chopped parsley
  • 1 egg, beaten
  • Salt and pepper
  • One 12-ounce package egg noodles
  • 4 tablespoons butter, cut into pieces

Preheat the broiler. Line a rimmed baking sheet with foil and grease with butter. In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 3 tablespoons parsley, the egg, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Shape into 16 meatballs and arrange on the baking sheet.

Broil the meatballs until golden and cooked through, 8 to 10 minutes.Meanwhile, in a pot of boiling, salted water, cook the noodles until al dente. Drain, then return to the pot and toss with the butter and remaining 5 tablespoons parsley; season with salt and pepper. Divide the noodles among 4 plates; top with 4 meatballs each.

*Chef’s note: I usually stay away ground pork because it weirds me out, but this recipe sounded too good to pass up; it didn’t disappoint! The apple flavor and texture was lost a little bit; I may finely dice them next time instead.


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