Hey, it’s Azeem from FoodMinty.com. Look, I’ve got two young kids and a busy schedule, so I’m all about meals that are quick, tasty, and don’t require a million pots. This pork apple meatballs with sweet potato mash ticks all those boxes. I came up with it a couple falls ago when we had a bunch of apples from a weekend pick-your-own trip. The apple keeps the meatballs super juicy and adds just the right sweetness—nothing overpowering, just balanced. Paired with that creamy sweet potato mash, it’s comforting without being heavy.
I’ve made this dozens of times now, tweaking it here and there based on what we have in the fridge. Sometimes I add a bit more garlic because we love it, other times I keep it simple. It’s forgiving, and the whole thing comes together in under an hour.
What I Love About This Dish
The pork and apple combo is classic for a reason—it just works. The grated apple melts into the meat, keeping everything moist, and the sage and cinnamon give it that warm, autumn vibe. Sweet potatoes are my mash of choice because they’re naturally sweet and creamy, plus they’re loaded with good stuff. No fancy equipment needed; I usually just bake the meatballs while the potatoes boil. We’ve had this on repeat for weeknights, and it’s even impressive when I’ve served it to friends. Clean plates every time.
Ingredients (For 4 people – we usually have a little leftover)
Meatballs:
- 1 pound ground pork (not too lean – 80/20 works best)
- 1 medium apple, grated (skin on or off, your call – I leave it on for extra fiber)
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon cinnamon
- Salt and plenty of black pepper
Sweet Potato Mash:
- 4-5 medium sweet potatoes, peeled and cut into chunks
- 2-3 tablespoons butter
- Splash of milk (whatever you have – whole, almond, whatever)
- Salt and pepper
That’s it – super basic stuff I always have around.
How I Make It
- Oven to 400°F. Line a sheet pan with foil or parchment – saves scrubbing later.
- Grate the apple into a bowl (squeeze out some juice if it’s really wet). Add the pork, egg, breadcrumbs, garlic, sage, cinnamon, salt, and pepper. Mix with your hands just until combined – don’t overdo it or they’ll get dense.
- Roll into meatballs – I make about 16, nice golf ball sizes. Space them on the pan and bake for 20-25 minutes, flipping once. They’re done when golden and hit 160°F inside.
- While they’re baking, boil the sweet potatoes in salted water until soft, about 15-20 minutes. Drain, add butter, milk, salt, pepper, and mash. I use a potato masher – keep it chunky if you like that.
- Plate it up: big scoop of mash, 4 meatballs on top, maybe some fresh parsley if I’ve got it.
Pro move: If the pan has nice browned bits, splash in a bit of apple juice or broth and scrape for a quick sauce.
Things I’ve Learned Making This Over and Over
- If the mix feels too wet, add a sprinkle more breadcrumbs.
- Turkey works if you want lighter, but pork is juicier.
- Kids picky about onions/garlic? I’ve left them out – still great.
- Leftovers? Meatballs reheat awesome in the microwave, mash just needs a stir and splash of milk.
- Want greens? Throw some steamed broccoli or a salad on the side.
Conclusion
One night I was out of sage and used thyme – turned out delicious, different but good. There you have it – simple, flavorful, and something my family actually asks for. Try it out and let me know what you think. Take care , FoodMinty.com
FAQs
Can I make the meatballs ahead?
Yeah, mix and roll them in the morning, keep covered in the fridge. Bake when you’re ready.
What if I don’t eat pork?
Ground turkey or chicken is fine – maybe add a bit of extra apple for moisture.
Best apple to use?
Anything crisp. Granny Smith for tart, Fuji or Gala for sweeter.
Can this be frozen?
Meatballs freeze great after baking. Cool, bag them, freeze. Reheat in the oven or sauce.
Is the mash dairy-free possible?
Totally – use olive oil or vegan butter and plant milk.
