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Adapted from Jenny Rosenstrach's How to Celebrate Everything

Cider Braised Meatballs + Couscous

Sweet + Sour Meatballs that are quick, easy and carry a Fall vibe.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb ground pork
  • 3/4 cup plain bread crumbs
  • 2 eggs
  • 1 tbsp sage leaves, chopped
  • 1/2 tsp grated lemon zest
  • 2 tsps salt
  • 1/4 tsp pepper
  • 3 tbsps olive oil
  • 1 large shallot, sliced
  • 1 tbsp tomato paste
  • 1 tbsp sugar
  • 1 cup chicken stock
  • 1 cup hard cider
  • 1/2 cup apple cider vinegar
  • 1 tbsp butter
  • 1 box pearled couscous

Method
 

  1. Prep: chop the sage into small pieces, zest the lemon and slice the shallot in thin round circles. 
  2. 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.
  3. 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)
  4. 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. 
  5. 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.
  6. 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.