When our kids look back at their childhood, I want them to remember family dinners. And when they think about family dinners, I hope they will remember these meatballs right here, because these cider braised meatballs are a staple in our home. The recipe is adapted from Jenny Rosenstrach’s How to Celebrate Everything, and we’ve been making them at least once a month ever since we found it. The meatballs have a delicious sweet and sour vibe that we love. Not to mention, they take a little over 30 minutes to make and are just as good as leftovers. Give them a try in your next dinner rotation!
Cider Braised Meatballs + Couscous
Sweet + Sour Meatballs that are quick, easy and carry a Fall vibe.
Ingredients
Method
- Prep: chop the sage into small pieces, zest the lemon and slice the shallot in thin round circles.
- Put the pork, breadcrumbs, eggs, chopped sage, lemon zest, salt and pepper into a large bowl and mix with your hands. Form into 1-inch round meatballs.
- Heat a large pot or Dutch oven over medium heat and add the olive oil. Add the meatballs and brown on all sides (rotate about every 2-3 minutes until browned) and then remove from pot and set aside. (Meatballs will not be cooked all the way through on the inside)
- Sauté the shallot for 1 minute in the large pot. Add tomato paste and sugar and cook over medium heat with the shallot for another minute.
- Add in the chicken stock, hard cider, apple vinegar and butter and bring to a boil. Then turn the heat to low, add the meatballs back to the pot, cover and simmer for 18-20 minutes.
- While the meatballs simmer, cook the pearled couscous according to the box instructions (usually takes about 15-20 mins). Serve meatballs over couscous and drizzle sauce over.
