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Ingredients

Creamy apple cider sauce

Method

  1. To make the meatballs, place 1 tablespoon oil and onion together in a large saute pan, over a low heat, cover and cook for 10 minutes. Add garlic and apple and cook for a further 5 minutes. Remove from heat and allow to cool.
  2. In a large mixing bowl, combine pork, sage, fennel, egg, breadcrumbs and cooked onion mixture together, mixing until well combined. Using a teaspoon, roll mixture into 40 balls and place on a baking tray.
  3. In the same pan the onion was cooked, heat the remaining olive oil over a medium heat. Cook the meatballs in batches for 2-3 minutes on each side, turning gently to prevent meatballs breaking up.
  4. Meanwhile to make the cider sauce, combine the cider, stock, cream and mustard together in a large sauté pan over a medium heat and bring to the boil. Season with salt and pepper, then combine cornflour with 1 tablespoon of cold water, stirring to a smooth paste. Add to the sauce, stirring until sauce thickens and becomes smooth. Place the browned meatballs in the sauce, bring back to a simmer, cover and cook for 15 minutes.
  5. Meanwhile, cook pasta according to pack instructions. Drain.
  6. Toss the pasta with the creamy cider sauce and meatballs, and to finish garnish with parsley.