Pork, Apple, and Sage Meatballs

• 분량: 4 servings
• 활동 시간: 30 minutes
• 총 시간: 40 minutes

재료

3 tbsp. salted butter

12 fresh sage leaves

2 1/2 lb. sweet potatoes, peeled and cut into large chunks

1/2 c. heavy cream

1 1/2 tsp. kosher salt

1/4 tsp. black pepper

1 1/2 lb. ground pork

2/3 c. panko breadcrumbs

1/2 Granny Smith apple, grated on the large holes of a box grater (about 1/2 cup)

1 tbsp. finely chopped fresh sage

1 garlic clove, grated

1/2 tsp. black pepper

1/4 tsp. ground allspice

1 large egg, lightly beaten

방향

Position a rack in the upper third of the oven and preheat to 450˚. For the sage: Heat 2 tablespoons butter in a large saucepan over medium heat until the foaming stops. Add the sage leaves and cook until crisp, about 1 minute. Remove with a slotted spoon.

For the sweet potatoes: Add the potatoes to the pan, tossing to coat in the butter. Pour in 1 cup water and the heavy cream, then add 1 teaspoon salt. Stir, cover and bring to a simmer. Reduce the heat to medium-low and cook until potatoes are very tender, about 20 minutes.

Remove from the heat. Uncover, add the remaining 1 tablespoon butter, remaining ½ teaspoon salt and the pepper and mash well. Keep warm.

Meanwhile, for the meatballs: Mix the pork, panko, apple, chopped sage, garlic, salt, pepper, allspice and egg in a large bowl with your hands to combine.

Form into 24 meatballs (2 tablespoons each) and place on a foil-lined baking sheet. Bake on the top rack until cooked through, 15 to 18 minutes. Switch the oven to broil and broil until the meatballs are browned, about 2 minutes more.

Serve the meatballs over the potatoes. Top with the crispy sage.

영양 정보

• 칼로리: 947
• 지방 전체: 58 g
• 포화 지방: 27 g
• 트랜스 지방: 1 g
• 콜레스테롤: 225 mg
• 나트륨: 1248 mg
• 탄수화물 전체: 59 g
• 식이섬유: 11 g
• 총 당류: 14 g
• 단백질: 37 g