Pork, Apple and Cheddar Meatballs With Egg Noodles |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray recipe, this doesn't use many spices so I add my own Ingredients:
1 lb ground pork |
1 cup coarsely grated cheddar cheese |
3/4 cup breadcrumbs |
1 small tart apple, peeled and grated (granny smith) |
1/2 small onion, grated |
1/2 cup chopped parsley |
1 egg, beaten |
salt and pepper |
1 (12 ounce) package egg noodles |
4 tablespoons butter, cut into pieces |
2 garlic cloves, to apples and onion |
1/2 teaspoon dried ancho chile powder |
1 teaspoon italian seasoning |
Directions:
1. Preheat oven to 350 and line baking sheets with foil, grease with butter.
2. In a large mixing bowl, combine pork, apple, onion, garlic, egg, italian seasoning, breadcrumbs, salt, pepper, cheese and ancho chile pepper. Shape into 16 balls (I use a an ice cream scoop) and place on baking sheet. Bake 15 minutes until done.
3. Meanwhile in a pot of salted water, cook the noodles until al dente. Drain, return to pot and toss with butter and parsley. Season with salt and pepper.
4. Divide noodles onto 4 plates and top each plate with 4 meatballs.
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