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Pork Meatballs Loaded with Apple and Cheddar
"The secret ingredient for these meatballs? An apple. The apple (I used granny smith) not only adds flavor but also keeps the pork tender so it doesn’t dry out in the oven. That can’t be a surprise, though, is it? Apples and pork go together like Negan and Lucille (too soon?), I remember going to friends home’s for dinner and applesauce was always served with their pork chops. Aside from pork, do you know what else goes well with apples? Cheese. Many years ago, an old friend cut me up a slice of homemade apple pie and told me to place a thin slice of cheddar cheese over top. I thought they were crazy, but I was intrigued and fast forward over ten years later: I believe that is the best way to serve apple pie. I’ll skip the ice cream, pass me the cheddar. Where does this originate? I was told it was German, but a quick Google search tells me that it may have started in New England. There are two options for this recipe: grate everything by hand and mix or toss it all in a high powered blender or food processor (I use a Vitamix). Go the blender route, it takes two minutes to get everything together."
Preparation Time10 min
Cooking Time30 min
Read NextSouthern Sausage and Rice Casserole
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