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RECIPE
16 INGREDIENTS14 STEPS30MIN

Braised Pork Meatballs with Brussels Sprouts

5.0
6 Ratings

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The winning combination of pork, apple and sage is the center of this family-friendly meatball dish. By gently mixing and forming the ground pork, you’ll end up with light and tender meatballs. After developing a golden crust on each ball, you’ll simmer them in tangy sweet apple cider vinegar.
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1
Lemon , zested
2
Shallots , finely chopped
1/3 cup
Breadcrumbs
3 3/4 cups
1/4 cup
Whipping Cream
1
1/4 cup
White Cooking Wine
1/4 cup
1/4 cup
Fresh Sage , finely chopped
1 clove
Garlic , thinly sliced
2 slices
cut into half inch slices
1/2 Tbsp
1 Tbsp

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Nutrition Per Serving

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CALORIES
948
FAT
63.1 g
PROTEIN
43.7 g
CARBS
50.4 g

Cooking Instructions

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Step 1
Cut Brussels Sprouts (12 ounce) in half then slice into quarter-inch shreds with the flat side down.
Step 2
In a medium bowl, combine Lemon (1), Fresh Sage (0.25 ounce), Shallot (1), Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), and mix with Egg (1). Mix together with a fork.
Step 3
Gently fold in Ground Pork (12 ounce) and Breadcrumbs (1/3 cup) and be careful not to over mix.
Step 4
Form ten, golf ball sized meatballs and set aside on a plate.
Step 5
Heat a large deep saute pan over medium high heat and add Olive Oil (1 tablespoon). Once hot, carefully add the meatballs and brown on all sides. Transfer meatballs to a plate but do not remove pan from heat.
Step 6
Add remaining Shallot (1) to the saute pan over medium heat and cook for 1 minute.
Step 7
Add White Cooking Wine (1/4 cup), Apple Cider Vinegar (2 tablespoon), Apple Juice (1/4 cup), and Salt (1/4 teaspoon). Increase heat and bring to a quick boil. Turn heat to low, add meatballs, and cover. Simmer for 18 minutes.
Step 8
Add Whipping Cream (1/4 cup), stir, and bring to a boil. Reduce heat to low and simmer. Reduce sauce by half, turn off heat, and hold.
Step 9
Meanwhile, heat a medium saute pan over medium-high heat, add Bacon (2 slice) and cook until crispy. Remove from heat and transfer bacon to a paper towel-lined plate. Carefully discard half of the bacon fat from the pan using a paper towel and tongs. Discard towel.
Step 10
Add the Garlic (1 clove) to the pan and cook over medium heat for 1 minute.
Step 11
Add the brussels sprouts, Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and stir and cook for 1 minute.
Step 12
Add a quarter cup of water and cook for four to five minutes until Brussels sprouts are wilted. Remove from heat.
Step 13
Toss the cooked bacon with the Brussels sprouts. Divide the Brussels sprouts between two plates at top center of plate. Divide the meatballs and plate alongside the front of Brussels sprouts. Drizzle sauce over each meatball for both plates.
Step 14
Serve and enjoy!

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Nutrition Per Serving
Calories
948
% Daily Value*
Fat
63.1 g
81%
Saturated Fat
24.4 g
122%
Trans Fat
0.4 g
--
Cholesterol
258.8 mg
86%
Carbohydrates
50.4 g
18%
Fiber
10.5 g
38%
Sugars
11.6 g
--
Protein
43.7 g
87%
Sodium
2477.6 mg
108%
Vitamin D
1.0 µg
5%
Calcium
164.2 mg
13%
Iron
5.5 mg
31%
Potassium
1443.8 mg
31%
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