Autumn Apple Meatballs Recipe

See Also: Appetizers · Beef Dishes · Main Dishes

Autumn Apple Meatballs

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Great served with a warmed chutney as a dipping sauce. Pairs great with a powerful zinfandel or mourvedre! If serving white wine, these are also wonderful with chilled Sauvignon Blanc or Grunner Veltliner.

1 pound lean ground beef
1/4 cup finely diced onion
1/2 cup finely diced apple
2 cloves garlic, minced
2 tablespoons fresh parsley, snipped
1/4 cup chopped walnuts
2 tablespoons flour
1/2 teaspoon fine sea salt
1/4 teaspoon dried red chili flakes
freshly ground peppercorns
1/4 teaspoon freshly ground nutmeg
1 egg
1 - 2 tablespoons dry red wine, or brandy

1 cup bread crumbs
2 tablespoons extra virgin olive oil

Combine meat, onion, apple, garlic, parsley, walnuts, flour, salt, chili, pepper, and nutmeg in a large bowl. In a small bowl whisk the egg with the wine or brandy and add to the meat mixture. Roll into balls and coat with the bread crumbs. Heat oil in heavy bottomed skillet or saute pan, and cook meatballs until brown and done on the inside. Transfer to chafing dish or other serving dish and provide toothpicks for spearing.

Recipe created 2005-08-23.