Baked Sage Pork Meatballs with Apple Cider Orzo
Updated Jan 22, 2026
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This Baked Sage Pork Meatballs with Apple Cider Orzo recipe is cozy, savory, and perfect for fall. Juicy pork meatballs seasoned with fresh sage and thyme are baked until golden, then served over creamy apple cider orzo finished with tangy crème fraîche. The result is a comforting, restaurant-style dinner that feels special but is easy enough for a weeknight.
Looking for more fall pasta recipes? Try my Roasted Butternut Squash Orzo with Chicken Sausage or Butternut Sauash Brown Butter Miso Pasta next.
🐝 Quick Look: Baked Sage Pork Meatballs with Apple Cider Orzo Recipe
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 35 minutes
- ⏳ Total Time: 55 minutes
- 🍽 Serves: 4
- ⚡ Calories: ~715 per serving
- 🍳 Cook Method: Oven-baked meatballs, stovetop orzo
- 🧂 Main Ingredients: Ground pork, fresh sage, thyme, apple cider, orzo, crème fraîche
- 👩🍳 Flavor Profile: Cozy, savory, herby, lightly sweet, creamy
- ⭐ Difficulty: Easy to moderate. Simple prep with mostly hands-off baking and gentle simmering
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Why You’ll Love This Apple Cider Orzo
- Cozy fall flavors: Apple cider, fresh sage, thyme, and Parmesan create a rich, comforting dish that’s perfect for cooler weather. Try my Brown Butter Sage Butternut Squash Ravioli if you’re craving more fall flavors.
- Creamy, restaurant-style orzo: Crème fraîche melts into the orzo for a silky, lightly tangy sauce. Try my Crispy Chicken Parmesan over Creamy Alfredo Orzo or One Pan French Onion Orzo for more creamy orzo dishes.
- Flavor-packed but simple: The orzo cooks directly in a blend of chicken broth and apple cider, building depth without extra steps.
- Easy weeknight dinner: The baked pork meatballs cook in the oven while the orzo simmers on the stove, making this a great option for busy nights. If you love the combo of orzo and meatballs, try my Italian Wedding Soup Orzo next.
Table of Contents
- 🐝 Quick Look: Baked Sage Pork Meatballs with Apple Cider Orzo Recipe
- Why You’ll Love This Apple Cider Orzo
- Key Ingredients
- How to Make Baked Sage Pork Meatballs with Apple Cider Orzo
- Baked Sage Pork Meatballs with Apple Cider Orzo FAQs
- Recommended Sides to Consider
- Baked Sage Pork Meatballs with Apple Cider Orzo Recipe
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Orzo: A small, rice-shaped pasta that cooks quickly and creates a creamy texture when simmered.
- Apple Cider: Adds cozy fall flavor and a subtle sweetness that balances the savory pork and chicken broth. Be sure to use regular apple cider, not vinegar.
- Crème Fraîche: Gives the orzo its silky, creamy texture with just a touch of tang.
How to Make Baked Sage Pork Meatballs with Apple Cider Orzo
See the recipe card below for full instructions and exact amounts.
- Combine all meatball ingredients in a large bowl. Make sure not to over mix.
- Form meatballs on a lined baking sheet. Bake until golden and cooked through.
- Cook thinly sliced onions until softened and golden. Then add garlic, sage, and thyme. Finally, toast the orzo.
- Pour in apple cider and chicken broth. Cook, adding more chicken broth throughout the cooking process until the orzo is cooked through.
- Turn off the heat. Stir in crème fraîche until smooth and velvety.
- Plate the creamy apple cider orzo and top with baked sage pork meatballs.
Baked Sage Pork Meatballs with Apple Cider Orzo FAQs
Can I use ground chicken or turkey instead of pork in baked sage pork meatballs?
Yes! Ground chicken or turkey both work well in these baked sage pork meatballs. They’ll have a lighter flavor than pork but still pair beautifully with the sage and creamy apple cider orzo. Cook poultry meatballs to 165°F internally (pork should reach 160°F).
What kind of apple cider should I use in the creamy apple cider orzo?
Use regular apple cider (the kind you’d drink), not apple cider vinegar. Unfiltered or cold-pressed apple cider gives the best flavor in the creamy apple cider orzo.
How should I store and reheat baked sage pork meatballs and apple cider orzo leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the orzo, or microwave in short intervals, stirring in between.
Does apple cider make the orzo sweet?
No, the apple cider adds subtle sweetness and depth rather than a sugary flavor. The onions, broth, Parmesan, and crème fraîche balance it so the dish stays savory.
Recommended Sides to Consider
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Baked Sage Pork Meatballs with Apple Cider Orzo
Baked sage pork meatballs served over creamy apple cider orzo for the ultimate cozy fall dinner. The orzo is simmered with onions, garlic, thyme, sage, and apple cider, then finished with crème fraîche for a rich, velvety texture that ties everything together.
Equipment
- Sauté Pan or large high-rimmed pan of choice
Ingredients
Pork Sage Meatballs
- 1 Egg
- ½ cup Panko Breadcrumbs
- ½ cup Parmesan Cheese, grated (additional for serving)
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
- ¾ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 2 tablespoons Fresh Sage, chopped (or 2 teaspoons dried sage)
- 1 teaspoon Fresh Thyme, chopped (or ¼ teaspoon dried thyme)
- 1 tablespoon Extra Virgin Olive Oil
- 1 pound Ground Pork
Apple Cider Orzo
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion, thinly sliced against the grain
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Sage, chopped (or 1 teaspoon dried sage)
- 1 teaspoon Fresh Thyme, chopped (or ¼ teaspoon dried thyme)
- 1 cup Orzo, uncooked
- 2 cups Reduced Sodium Chicken Broth, start with 1 cup and add more throughout cooking
- 1 cup Apple Cider
- ½ cup Crème Fraîche
- Kosher Salt & Black Pepper, to taste
Instructions
Pork Sage Meatballs
- Prep: Preheat oven to 400℉ and line a baking sheet with parchment. Lightly coat with oil or cooking spray.
- Mix & form: In a large bowl, combine all ingredients except the ground pork. Add pork and mix gently until just combined. Do not overmix, or the meatballs can become dense. Roll into about 24 meatballs and place on the prepared sheet.
- Bake: Bake for 20–25 minutes, or until golden and cooked through (160°F internally). Set aside.
Apple Cider Orzo
- Cook onions: Heat oil in a large pan over medium heat. Add onions and cook 10–15 minutes, stirring often, until soft and golden. Season halfway through with salt and pepper. Add garlic, sage, and thyme; cook for 1 minute more, stirring frequently to prevent burning.
- Toast & simmer: Stir in the orzo and toast for 2 minutes. Add 1 cup chicken broth and apple cider, bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring often. Add more broth as needed — I used 2 cups total. The orzo should be al dente with a little liquid left in the pan and will continue to thicken as it rests.
- Finish & serve: Turn off the heat, stir in crème fraîche, and season to taste. Serve in shallow bowls with baked meatballs, grated Parmesan, and a drizzle of olive oil.
Video
Notes
- Protein substitutions: Ground turkey or chicken can be used in place of pork. The meatballs will be lighter in flavor but still pair well with the sage and apple cider orzo. Cook poultry meatballs to 165°F internally. Pork should reach 160°F.
- Apple cider: Use regular apple cider (the kind you drink), not apple cider vinegar. Unfiltered or cold-pressed apple cider provides the best flavor.
- Crème fraîche substitutes: Sour cream or mascarpone can be used if needed. Stir in off the heat to prevent curdling.
- Texture tip: The orzo should be al dente with a small amount of liquid left in the pan. It will continue to thicken as it rests. Add a splash of broth if needed before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stove over medium-low heat with a splash of broth or water to loosen. Or microwave in short 30-second intervals, stirring in between, until heated through.
- Freezing: Not recommended. The orzo can become mushy once thawed.
- Time-saving tip: Make the apple cider orzo while the meatballs bake to streamline prep and reduce total cook time.
Nutrition
Calories: 715kcal, Carbohydrates: 44g, Protein: 34g, Fat: 43g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Trans Fat: 0.01g, Cholesterol: 150mg, Sodium: 841mg, Potassium: 746mg, Fiber: 3g, Sugar: 5g, Vitamin A: 404IU, Vitamin C: 6mg, Calcium: 242mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This recipe is like fall in a bowl! I love the sweetness the apple cider brings to the savory sage pork meatballs.
So much flavor packed into this one! The flavor really reminds me of a caramelized onion and sage tart my mom used to make. I think the apple cider flavor really imparts a rich sweetness that tastes like the dish was cooked low and slow for much longer. What a great hack to bold, rich flavor!
Not an orzo fan but I love me some pork meatballs and this thing hit the spot. Would absolutely make it again. Thanks!