Hello friends! After an end of summer hiatus, I am officially back and back to cooking. I am newly inspired and have been in the kitchen a lot, experimenting with new dishes. I discovered this cool company called Plated. They provide quick, gourmet meals that you cook at home. In a beautifully wrapped box, Plated will give you all of the ingredients you'll need and a printed recipe card with easy to follow directions with pictures. For my friends who don't cook often, I think this is genius and will bring out their inner Bobby Flay.
I had a promo card from Plated for a week of free meals and jumped online right away to try it out. One of the recipes I chose was the Apple Cider Pork Burgers with Shaved Brussels Sprout Salad. But by the time I got around to actually making this, I was no longer in the mood for a burger. So I decided to play what I like to call, a little Recipe Remix and put my own spin on things by making meatballs instead.
I started off by making the brussels sprout salad exactly as the recipe called for.
I simply sliced each sprout in half and then very thinly sliced each one. I tossed them with a tablespoon of olive oil and apple cider vinegar and seasoned with salt and pepper. While that marinated in the fridge, I got to work on the meatballs.
First I sliced up the onions to caramelize them. Caramelizing gives onions a very deep, rich flavor. The onions become very tender, sweet and taste delicious. The drawback to making them is that they take a really long time to cook. But it's worth it and adds a very rich, depth of flavor to whatever dish you are making. To caramelize, just add the sliced onions to a hot pan with olive oil that's been heated. Add a pinch of salt and sugar and let the onions cook down for 30-40 minutes. You may want to add a drizzle of water here and there to keep the onions from burning. But stir them occasionally, amping that up to every minute as more time passes.
OK, once the onions are done, you can get started on making the meatballs. You'll need:
3/4 pound of ground pork
1/3 of a granny apple, finely diced
1/2 cup of fresh breadcrumbs (I made them using the brioche bun that came with my Plated delivery. Just pulsed torn pieces of the bun in a food processor and voila!)
salt and pepper
1 teaspoon of corn starch
1 medium onion, caramelized
Combine all of these ingredients and roll into golf-sized meatballs. This recipe will yield 9-10 meatballs. Place them on to a baking sheet lined with parchment paper and bake at 450 degrees for 20-22 minutes, turning over half way through.
The caramelized onions and tart apple made these pork meatballs crazy good, I was smiling all the way through dinner. I have a few leftover meatballs so I am going to make a sandwich tomorrow with melted cheddar cheese in a toasted brioche bun. Yum!
As an alternative to meatballs, I think shaping this into a meatloaf would be really good as well. Let me know if you try either out!