Pork Apple Meatballs and Apple Cabbage Slaw -Gluten-free

When we crave a meal that’s both comforting and refreshing, these Apple Pork Meatballs paired with Apple Cabbage Slaw never disappoint. This dish is a harmonious blend of savory and sweet, with the meatballs bringing a touch of natural sweetness from the apple, and the slaw providing a crisp, tangy contrast. Perfect for those following a gluten-free, keto, or paleo-friendly diet, this meal is both satisfying and nutritious. It’s an excellent choice for transitioning into cooler weather, capturing the essence of fall with the use of fresh, seasonal apples. This recipe is also quick to make, coming together in under an hour—ideal for a cozy weeknight dinner or a weekend family gathering.

Why Use Green Apples in Savory Dishes? The Balance of Sweet and Tart

Green apples, like Granny Smiths, are known for their crisp texture and tart flavor. When incorporated into savory dishes, they add a subtle sweetness that enhances the overall flavor profile without overpowering the other ingredients. In this recipe, the green apple in the pork meatballs provides a natural moisture and sweetness, while the apple in the slaw adds a refreshing bite that balances the richness of the meat.

Eating Savory with a Touch of Sweetness on a Keto or Paleo Diet

While keto and paleo diets often focus on savory flavors, incorporating a touch of natural sweetness from the fruit can elevate the dish without compromising your dietary goals. Apples, particularly green apples, are lower in sugar than other fruits, making them a great choice for adding flavor without the carbs. This pork apple meatballs and Apple Cabbage Slaw dish showcases how you can enjoy a balanced meal that’s both flavorful and adheres to keto or paleo guidelines. The combination of savory pork, sweet apple, and tangy slaw offers a well-rounded meal that satisfies both your taste buds and nutritional needs.

Ingredients

For the Pork Apple Meatballs:

• Ground pork: The base of the meatballs, offering a rich, savory flavor.
• Green apple (Granny Smith): Adds moisture and a slight sweetness to the meatballs.
• Onion and garlic: Enhances the flavor of the pork, adding depth and aroma.
• Almond flour: A gluten-free binder that keeps the meatballs tender and moist.
• Egg: Helps bind the ingredients together.
• Olive oil: For cooking the meatballs to golden perfection.
• Salt and pepper: To season and bring out the flavors.

For the Apple Cabbage Slaw:

• Cabbage: Provides a crunchy base that holds up well to the dressing.
• Apples: Adds sweetness and a crisp texture, complementing the cabbage.
• Apple cider vinegar: Gives the slaw a tangy kick, balancing the sweetness.
• Olive oil: For richness and a smooth mouthfeel in the dressing.
• Dijon mustard: Adds a slight bite and depth to the slaw’s dressing.
• Salt and pepper: To season and enhance the overall flavor.

How to Make Apple Meatballs

Prepare the Meatballs: Start by finely mincing your garlic and onion. You can use a knife, or for convenience, grate or mix them in a food processor. Chop the green apple into small, even pieces to ensure it distributes evenly throughout the meatballs.

In a large mixing bowl, combine the ground pork, minced garlic, chopped onion, apple, almond flour, and egg. Season the mixture with salt and pepper. Mix everything thoroughly until well combined. To ensure the seasoning is just right, you can cook a small piece of the mixture first and adjust as needed.

Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. This recipe should yield around 30 meatballs.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the skillet, being careful not to overcrowd the pan—cook in batches if necessary. Cook the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the cooked meatballs from the skillet and set them aside on a plate.

Prepare the Apple Slaw: In a large mixing bowl, combine the shredded cabbage and julienned apples. The combination of these ingredients provides a crisp, refreshing contrast to the rich meatballs.

In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, salt, and pepper. This dressing is light yet flavorful, perfectly complementing the sweetness of the apples.

Pour the dressing over the cabbage and apple mixture and toss well to coat everything evenly. Let the slaw sit for a few minutes to allow the flavors to meld.

Serve: Plate the meatballs alongside a generous serving of apple cabbage slaw. For an extra touch, serve with a dairy-free yogurt sauce and garnish with fresh herbs like parsley or cilantro.

Substitutions and Variations

Use Different Apples: If you prefer a sweeter slaw, use a sweeter variety of apple like Fuji or Honeycrisp instead of Granny Smith.

Add More Veggies: Carrots or celery can add more crunch and color to the slaw.

Make It Faster: You can use pre-shredded cabbage to save time. This recipe also works well with a food processor for quick prep of the onions, garlic, and apples.

Add a Sauce: A dairy-free yogurt sauce with herbs and lemon juice can add a refreshing contrast to the savory meatballs.

How to Keep and Store

Storing Leftovers: Store any leftover meatballs and slaw in separate airtight containers in the refrigerator for up to 3 days. Reheat the meatballs in the oven at 350°F until warmed through, or in the microwave for a quicker option. The slaw can be enjoyed cold directly from the fridge.

Serving Suggestions:

• Pair with Cauliflower Rice: For a low-carb, keto-friendly side, serve the meatballs and slaw over cauliflower rice.
• Serve with a Simple Salad: A fresh green salad with a lemon vinaigrette pairs well with the richness of the pork.
• Enjoy as is: This dish is filling and satisfying on its own, with a perfect balance of protein, healthy fats, and vegetables.