Cast-Iron Maple Apple Pork Meatballs with Herbs

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 18–20 meatballs)
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes

Quick Ingredients

• 1 lb (450 g) ground pork
• 1 medium apple, peeled and grated (about 1 cup), plus 1 apple sliced
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 1/4 cup finely minced onion or shallot
• 2 garlic cloves, minced
• 2 tbsp fresh thyme leaves (divided)
• 1 tbsp finely chopped fresh sage (or 1 tsp dried)
• 1 1/4 tsp kosher salt (divided), 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/2 cup pure maple syrup
• 3/4 cup low-sodium chicken broth
• 1/2 cup apple cider or apple juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Fresh parsley or thyme for garnish (optional)

Do This

• 1. In a bowl, combine panko and milk; let soak 5 minutes. Stir in egg, grated apple, onion, garlic, 1 tbsp thyme, sage, 1 tsp salt, pepper, and red pepper flakes.
• 2. Gently mix in ground pork just until combined. Form 1 1/2-inch meatballs (18–20 pieces); chill 10 minutes while you prep the sauce ingredients.
• 3. Heat olive oil in a 10–12 inch cast-iron skillet over medium-high. Brown meatballs on all sides, 6–8 minutes total; transfer to a plate (they will finish cooking in the sauce).
• 4. Lower heat to medium, add butter to the same skillet. Add sliced apple and cook 3–4 minutes until starting to soften and caramelize.
• 5. Stir in maple syrup, chicken broth, apple cider, remaining 1 tbsp thyme, vinegar, Dijon, and remaining 1/4 tsp salt. Simmer 3 minutes, scraping up browned bits.
• 6. Nestle meatballs into the simmering sauce. Cover loosely and cook on low simmer 12–15 minutes, turning once, until meatballs reach 160°F (71°C) and sauce is glossy and slightly thickened.
• 7. Taste and adjust seasoning. Serve meatballs straight from the cast-iron skillet with the maple-apple sauce spooned over top; garnish with herbs.

---

Why You’ll Love This Recipe

• Comforting, cozy flavors: tender pork, sweet apple, and warm maple with fragrant herbs.
• All in one cast-iron skillet for easy cooking and beautiful farmhouse-style serving.
• Perfect with mashed potatoes, polenta, rice, or crusty bread to soak up the sauce.
• Flexible enough for a special dinner yet simple enough for a weeknight.

Grocery List

• Produce: 2 medium apples, 1 small onion or 2 shallots, 2 garlic cloves, fresh thyme, fresh sage (or dried), fresh parsley (optional)
• Dairy: Whole milk, unsalted butter, 1 large egg
• Pantry: Ground pork, panko breadcrumbs, olive oil, pure maple syrup, low-sodium chicken broth, apple cider or apple juice, apple cider vinegar, Dijon mustard, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

For the Pork Meatballs

• 1 lb (450 g) ground pork
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 medium apple, peeled and coarsely grated (about 1 packed cup; Honeycrisp, Gala, or Fuji work well)
• 1/4 cup very finely minced onion or shallot
• 2 garlic cloves, minced
• 1 large egg
• 1 tbsp fresh thyme leaves, stripped from stems (or 1 tsp dried thyme)
• 1 tbsp finely chopped fresh sage (or 1 tsp dried sage)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 2 tbsp olive oil (for searing)

For the Maple-Apple Simmer Sauce

• 2 tbsp unsalted butter
• 1 medium apple, cored and thinly sliced (leave peel on for color if you like)
• 1/2 cup pure maple syrup (preferably Grade A amber or dark)
• 3/4 cup low-sodium chicken broth
• 1/2 cup apple cider or apple juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1/4 tsp kosher salt, plus more to taste

For Serving (Optional but Recommended)

• Chopped fresh parsley or extra thyme leaves, for garnish
• Mashed potatoes, creamy polenta, rice, noodles, or crusty bread

Step-by-Step Instructions

Step 1: Make a Flavorful Panade Base

In a large mixing bowl, add the panko breadcrumbs and whole milk. Stir to combine and let the mixture sit for 5 minutes. This creates a panade, which keeps the meatballs tender and juicy. After it has soaked, add the grated apple, minced onion (or shallot), minced garlic, egg, 1 tablespoon fresh thyme, chopped sage, 1 teaspoon kosher salt, black pepper, and red pepper flakes (if using). Stir until everything is evenly combined; you want a thick, moist mixture with no dry pockets of breadcrumbs.

Step 2: Mix and Shape the Meatballs

Add the ground pork to the bowl with the panade. Using clean hands or a fork, gently mix just until the pork is evenly distributed and everything looks cohesive. Avoid over-mixing, which can make the meatballs tough. Line a plate or small tray with parchment paper. With slightly damp hands, shape the mixture into meatballs about 1 1/2 inches in diameter (roughly 2 tablespoons each). You should get about 18–20 meatballs. Arrange them on the tray and refrigerate for 10–15 minutes while you organize your sauce ingredients. Chilling helps them firm up and hold their shape during searing.

Step 3: Brown the Meatballs in Cast Iron

Heat a 10–12 inch cast-iron skillet over medium-high heat. Add the olive oil and let it heat until it shimmers. Place the meatballs in the skillet in a single layer, leaving a little space between each one; work in two batches if needed to avoid overcrowding. Sear the meatballs for 6–8 minutes total, turning every 1–2 minutes, until nicely browned on most sides. They do not need to be cooked through yet; they will finish simmering in the sauce. Transfer the browned meatballs to a plate and set aside. Do not wipe out the skillet—the browned bits on the bottom will flavor the sauce.

Step 4: Sauté the Apple Slices

Reduce the heat to medium. Add the butter to the same cast-iron skillet. Once melted and foaming, add the apple slices in a single layer. Cook, stirring occasionally, for 3–4 minutes, until they begin to soften and pick up a light golden color around the edges. This gentle caramelization deepens the apple flavor and gives the finished dish lovely texture and visual appeal. If the pan looks very dry, you can add an extra teaspoon of butter or a splash of chicken broth to prevent scorching.

Step 5: Build the Maple-Apple Reduction

Pour the maple syrup into the skillet with the apples, stirring to coat. Add the chicken broth, apple cider (or apple juice), apple cider vinegar, Dijon mustard, remaining 1 tablespoon thyme, and 1/4 teaspoon kosher salt. Stir well, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring the mixture to a lively simmer and let it bubble for 3–4 minutes. The liquid should reduce slightly and start to look glossy. Taste a spoonful (carefully, it will be hot) and adjust with a pinch more salt, maple, or vinegar if desired to balance sweetness and brightness.

Step 6: Simmer the Meatballs in the Sauce

Return the browned meatballs, along with any juices that have collected on the plate, to the skillet. Nestle them into the simmering maple-apple sauce in a single layer, spooning some of the liquid and apple slices over the top. Reduce heat to low so the sauce is gently simmering, not boiling hard. Cover the skillet loosely with a lid or a sheet of foil. Cook for 12–15 minutes, turning the meatballs once halfway through, until the meatballs are cooked through and reach an internal temperature of 160°F (71°C). During this time, the sauce will thicken into a rich, shiny reduction that coats the meatballs and apples.

Step 7: Finish, Garnish, and Serve

Remove the lid and check the consistency of the sauce. If it looks too thin, raise the heat to medium and simmer uncovered for 2–3 more minutes, stirring gently, until slightly syrupy and reduced. If it seems too thick, stir in a splash of broth or cider to loosen. Taste and adjust seasoning with additional salt, pepper, or vinegar as needed. Sprinkle chopped parsley or more fresh thyme over the skillet for a fresh, green finish. Serve the meatballs straight from the cast iron, spooning plenty of the maple-apple sauce over each portion. They are excellent over mashed potatoes, creamy polenta, or buttered egg noodles, with extra sauce on the side for drizzling.

Pro Tips

• Use a semi-sweet, crisp apple (like Honeycrisp, Gala, or Fuji) so it holds its shape and adds both sweetness and texture.
• Chilling the shaped meatballs briefly helps them brown better and resist falling apart in the skillet.
• Do not rush the browning step; deep golden color on the meatballs builds the base of flavor for the whole dish.
• If your maple syrup is very dark and strong, start with 1/3 cup and taste before adding the full 1/2 cup, adjusting to your sweetness preference.
• For an extra glossy sauce, swirl in 1 tablespoon of cold butter right at the end, off the heat.

Variations

• Herb twist: Swap sage and thyme for rosemary and a pinch of dried oregano for a slightly woodier, more savory profile.
• Spiced maple-apple: Add 1/4 teaspoon ground cinnamon and a small pinch of ground nutmeg to the sauce for a warmly spiced, autumnal flavor.
• Pork-and-apple mix: Use a 50/50 blend of ground pork and ground turkey or chicken for a lighter version that still tastes rich and comforting.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer meatballs and sauce to an airtight container. Refrigerate for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of chicken broth or cider, stirring occasionally, until warmed through. You can also reheat covered in a 325°F (165°C) oven for 15–20 minutes. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating. To make ahead, you can shape the meatballs up to 24 hours in advance and refrigerate them tightly covered. When ready to cook, brown and simmer as directed, adding a minute or two to the simmer time if the meatballs are very cold going into the pan.

Nutrition (per serving)

Approximate values for 1 of 4 servings (about 4–5 meatballs with sauce): 520 calories; 27 g protein; 30 g fat; 9 g saturated fat; 32 g carbohydrates; 1.5 g fiber; 22 g sugars; 800 mg sodium. Actual values will vary based on brands used, portion sizes, and any side dishes you add.