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Pork and Apple Meatballs
This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.
Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.
Pork and apple meatballs
½ cup chopped mushrooms
1/2 cup diced onion
2 tablespoons minced garlic
1/2 cup shredded carrot
1 pound ground pork
½ cup applesauce OR 1 cup peeled, grated apple
2 tablespoons soy sauce
1 egg white
½ cup hoisin sauce, divided
¼ cup white wine
soba noodles, cooked
Preheat oven to 375°.
In a pan lightly coated with vegetable oil, sauté mushrooms, onions and garlic. Reserve the pan juices
Combine the mushroom mixture with the shredded carrots, pork and applesauce or grated apple. Add the soy sauce, egg white and ¼ cup hoisin sauce, and mix well. The mixture can be chilled to make it firmer if you wish.