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Baked Pork and Apple Meatballs
Baked Pork and Apple Meatballs

Baked Pork and Apple Meatballs

with Onion Gravy, Mash and Cabbage

Recipe Development Team
Recipe Development TeamUpdated on October 08, 2025

Designed by our chefs for a balanced lifestyle, these 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 the colder months.

Tags:
Calorie Smart
Family Friendly
Allergens:
Wheat
Cereals containing gluten
Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Apple

1 unit(s)

Red Onion

450 grams

Potatoes

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Dried Rosemary

240 grams

British Pork Mince

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

150 grams

Shredded Savoy Cabbage

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

¼ tsp

Sugar for the Onions

100 milliliter(s)

Water for the Gravy

Nutritional information

Energy (kJ)2671 kJ
Energy (kcal)638 kcal
Fat26.8 g
of which saturates9.8 g
Carbohydrate70.1 g
of which sugars14.9 g
Dietary Fibre10.4 g
Protein30.9 g
Salt2.91 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Box Grater
Knife
Large Saucepan
Baking Tray
Large Bowl
Mixing Bowl
Aluminum Foil
Lid
Large Frying Pan
Potato Masher
Colander

Cooking Instructions and Tips

Get Prepped
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ 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.

Into the Oven
2

Roll the mince into evenly-sized balls, 5 per person.

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: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Once cooked, remove from the oven and set aside.

Meanwhile, when boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Caramelise the Onion
3

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.

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.

Simmer Time
4

Add the red wine stock paste and water for the gravy (see pantry for amount) to the onion.

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).

Finishing Touches
5

Meanwhile, 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.

Meanwhile, heat a drizzle of oil in another medium saucepan on medium-high heat.

Once 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.

Serve Up
6

Add your cooked meatballs to the gravy and gently turn to coat. Warm for 1-2 mins until piping hot, then remove from the heat. 

Serve the meatballs and red wine gravy with the mash and cabbage alongside. 

Enjoy!

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