Pork Meatballs with Cabbage-Apple Saute

Photo by Robert Bredvad

Prep: 20 minutes
Cook: 25 minutes
Serves: 4

Meatballs:
1 pound ground pork
3 tbsp (21g) cassava flour
2 tbsp extra virgin olive oil
3/4 tsp ground fennel seed
3/4 tsp fine sea salt
1/4 tsp freshly ground black pepper

Cabbage/Apple Mixture:
1 tbsp plus 2 tsp unsalted butter
1 1/2 tbsp extra virgin olive oil
1 medium yellow onion, halved, thinly sliced
1 1/4 tsp fine sea salt
3/4 tsp freshly ground black pepper
1 large fire apple (such as Honeycrisp, Gala or Fuji), cored, finely chopped
4 cups shredded cabbage
1 tbsp cider vinegar
2 tbsp chopped fresh parsley, optional

1. Make meatballs: Preheat the oven to 350ºF; line a large baking sheet with parchment. In a large bowl, combine the pork, cassava, oil, fennel, salt and pepper. Using your hands, mix the ingredients gently but thoroughly until well combined. Use a small ice cream scoop to portion the mixture into 16 pieces, then roll into balls and place on the baking sheet. Bake for 15 minutes.

2. Make the vegetables: Melt 1 tablespoon of the butter with 1 tablespoon oil in a large skillet over medium heat. Add the onion, sprinkle with 1/4 teaspoon salt and a pinch of pepper and cook, stirring occasionally, until tender, 5 to 7 minutes. Raise the heat to medium-high, add the apple and cabbage, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring often, until all of the ingredients are very tender, 6 to 8 minutes. Stir in the vinegar; sauce for 2 minutes. Taste and season with additional salt and pepper, if needed. Transfer to a serving bowl; keep warm. (Yield: About 5 1/2 cups)

3. Melt the raining 2 teaspoons butter and 1/2 tablespoon oil in the hot skillet. Place the meatballs in the skillet and cook, shaking the pan often to turn the meatballs, until lightly browned, 2 to 3 minutes. Serve the meatballs with the cabbage mixture. Sprinkle with parsley before serving, if desired.