Autumnal Baked Pork and Apple Meatballs
with Onion Gravy, Mash and Cabbage
- Cereals containing gluten
- Sulphites
Designed by our chefs for a balanced lifestyle, these Autumnal Baked Pork and Apple Meatballs hit the spot. Pairing apples, a rich onion gravy and seasonal cabbage makes a comforting meal that's perfect for autumn. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
Ingredients
3 unit(s)
Garlic Clove
1 unit(s)
Apple
1 unit(s)
Red Onion
450 grams
Potatoes
10 grams
Breadcrumbs
(Contains: Cereals containing gluten)
1 sachet(s)
Dried Rosemary
240 grams
British Pork Mince
150 grams
Shredded Savoy Cabbage
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
¼ tsp
Sugar for the Onions
100 milliliter(s)
Water for the Gravy
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes.
Peel and grate the garlic (or use a garlic press). Quarter, core and grate the apple (no need to peel).
Halve, peel and thinly slice the red onion. Chop the potatoes into 2cm chunks (peel first if you prefer).
In a large bowl, combine the breadcrumbs, grated apple, dried rosemary, salt for the breadcrumbs (see pantry for amount) and half the garlic, then add the pork mince.
Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once cooked, remove from the oven and set aside.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
While the potatoes cook, heat a drizzle of oil in a large frying pan on medium heat.
When hot, add the cabbage and remaining garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or some foil). Cook until just tender, 3-4 mins.
Once cooked, transfer the cabbage to a bowl and cover with tin foil to keep warm.
Pop your (now empty) frying pan back on medium heat with a drizzle of oil.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
Add the balsamic vinegar and sugar for the onions (see pantry for amount) to the onion pan and cook until caramelised, 1-2 mins more.
Add the red wine stock paste and water for the gravy (see pantry for amount).
Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).
Add your cooked meatballs to the sauce and gently turn to coat. Warm for 1-2 mins, then remove from the heat.
Serve the meatballs and red wine gravy with the mash and cabbage alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The meatballs are widely praised for their flavour, with the apple and rosemary combination working well; the caramelised onion gravy also draws plenty of compliments.
- Ease of prep: This recipe uses several pans at once and takes longer than a typical weeknight cook, so it suits a relaxed evening rather than a rushed one.
- Suggestions: Finely grate the apple and consider squeezing out excess moisture before mixing into the mince, as this helps the meatballs hold their shape and brown more evenly. Adding extra breadcrumbs can also help if the mixture feels too wet.
- Next-day meals: The gravy is a consistent highlight, but many find the quantity too small; adding a splash of extra water or a knob of butter while simmering helps stretch it further.
- Portions: The meatball quantity feels modest for hungrier appetites, and several cooks added extra potatoes to make the mash go further.
- Cooking tips: Cooking the meatballs in an air fryer gives a crispier result; stirring the cabbage into the mash makes a simple colcannon and keeps everything warm at the same time.
