Pork Meatballs with Apple & Onion

A bowl full of protein, fiber, and deliciousness of Hungry Planet plant-based Pork Meatballs with Apple and Onions. Create this special dish for everyone at the table to enjoy!

  • 18 min

  • 25 min

  • 43 min

    Total time
  • 4

  • Moderate

  • 26


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • Plant-Based Pork Meatballs:
  • 16 ounce Hungry Planet Pork™ Plant-Based GroundBuy Now
  • 3 tablespoons onion, finely minced
  • 1 tablespoon sage, chopped
  • 1½ teaspoon fennel seeds
  • 1 tablespoon parsley, chopped
  • 1 teaspoon garlic powder
  • 1 tablespoon stone ground mustard
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • Apples and Onions:
  • 2 tablespoons olive oil
  • 1 cup onion, thinly sliced
  • ½ cup fennel, thinly sliced
  • 1½ cup apples, thinly sliced (Granny Smith or Honey Crisp)
  • 1 teaspoon garlic, chopped
  • 1½ tablespoon stone ground mustard
  • 1½ tablespoons apple jam
  • ¼ cup Madeira or sherry
  • ½ cup vegan chicken broth, or apple cider
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons lemon juice
  • 1 tablespoon fennel fronds, for garnish
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    In a medium mixing bowl, combine Hungry Planet Pork™, onions, sage, fennel seeds, parsley, garlic powder, mustard, salt, and pepper. Once thoroughly mixed, make 16 - ½ ounce-sized meatballs. Once formed, set aside and heat a large non-stick skillet over medium heat. Add 2 tablespoons of olive oil into the skillet. When hot, add meatballs and brown on all sides. Cook meatballs until internal temperature reaches 165℉, about 4 to 6 minutes. Set aside until ready to use.

  • Step 2.

    In the same skillet, add 2 tablespoons of olive oil and heat on medium heat. Add onions, and fennel and cook for 4 minutes. Add apples, and garlic and cook an additional 4 minutes. Next, add mustard, jam, Madeira, broth, salt, and pepper. Cover with lid and cook mixture on medium-low for another 5 minutes, and the sauce has reduced by half, stirring occasionally. Once, reduced, finish with lemon juice and season to taste. Add meatballs, and toss in the apple and fennel mixture. Remove from heat, finish with fennel fronds and serve.

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