Svinekød med Æbler og Cidersovs (Danish Pork and Apple Dumplings in Cider Sauce)
Tender pork meatballs combined with sweet apples, simmered in a flavorful cider-based sauce. A comforting and hearty dish with a balance of savory and sweet notes.
🧂 Ingredients
- 500 g Ground pork
- 1 medium Onion(finely chopped)
- 1 large Apple(peeled, cored, and finely diced)
- 1 large Egg
- 50 g Breadcrumbs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 400 ml Apple cider
- 200 ml Chicken or vegetable broth
- 100 ml Heavy cream
- 1 tbsp Cornstarch(mixed with 2 tbsp water)
- 2 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a large bowl, combine ground pork, chopped onion, diced apple, egg, breadcrumbs, salt, and pepper. Mix gently until just combined.
💡 Tip: Do not overmix, as this can make the meatballs tough. - 2
Form the mixture into small meatballs, about 2-3 cm in diameter.
- 3
Melt butter in a large pan or Dutch oven over medium-high heat. Brown the meatballs on all sides, working in batches if necessary.
⏱️ 8-10 minutes💡 Tip: Browning adds depth of flavor to the sauce. - 4
Remove the browned meatballs from the pan and set aside. Pour the apple cider and broth into the pan, scraping up any browned bits from the bottom.
💡 Tip: These browned bits are full of flavor. - 5
Bring the liquid to a simmer, then return the meatballs to the pan. Cover and cook over low heat for 20-25 minutes, or until the meatballs are cooked through.
⏱️ 25 minutes - 6
Stir in the heavy cream. Bring the sauce back to a gentle simmer. Whisk in the cornstarch slurry and cook, stirring, until the sauce thickens.
💡 Tip: Add the cornstarch slurry gradually to achieve desired consistency. - 7
Garnish with fresh chopped parsley before serving. Serve hot with mashed potatoes or boiled potatoes.
💡 Pro Tips
- ✓Use a firm, slightly tart apple variety for best results.
- ✓If you don't have apple cider, you can use apple juice, but the flavor will be less complex.
- ✓For a richer sauce, you can add a tablespoon of Dijon mustard.
🔄 Variations
- Add a few sprigs of fresh thyme to the sauce while it simmers.
- Incorporate some dried cranberries for a touch of tartness and color.
- Serve with a side of lingonberry jam.