Baked Sage Pork Meatballs with Apple Cider Orzo
Updated Nov 02, 2025, Published on Oct 17, 2025
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This Baked Sage Pork Meatballs with Apple Cider Orzo recipe is cozy, savory, and full of fall flavor. The pork meatballs are seasoned with fresh sage and thyme, then baked until golden and tender. They’re served over creamy apple cider orzo with a balance of sweetness from the onions and apple cider, complemented by tangy crème fraîche. This dish quickly became one of my favorites, and I hope you try this combination and love it as much as I do.
Looking for more fall pasta recipes? Try my Roasted Butternut Squash Orzo with Chicken Sausage or Butternut Sauash Brown Butter Miso Pasta!
Why You'll Love This Apple Cider Orzo
- Cozy fall flavors: Apple cider, fresh sage and thyme, and Parmesan make every bite rich and comforting.
- Creamy pasta: Crème fraîche creates a silky sauce with just the right amount of tanginess.
- Unique: The orzo cooks directly in a blend of chicken broth and apple cider for extra depth and flavor.
- Easy to make: The meatballs come together with simple pantry staples and bake in the oven while you make the orzo.
Table of Contents
Watch how to make it here!
Recipe 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 the full list of instructions.
- Mix the meatball base: Combine all meatball ingredients in a large bowl. Make sure not to over mix.
- Shape meatballs and bake: Form meatballs on a lined baking sheet. Bake until golden and cooked through.
- Cook onions and toast orzo: Cook thinly sliced onions until softened and golden. Then add garlic, sage, and thyme. Finally, toast the orzo.
- Add the liquids: Pour in apple cider and chicken broth. Cook, adding more chicken broth throughout the cooking process until the orzo is cooked through.
- Make it creamy: Turn off the heat. Stir in crème fraîche until smooth and velvety.
- Serve and garnish: Plate the creamy apple cider orzo and top with baked sage pork meatballs.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Baked Sage Pork Meatballs with Apple Cider Orzo FAQs
Yes! Ground chicken or turkey both work well in this recipe. They’ll have a lighter flavor but pair beautifully with the sage and apple cider orzo. Just make sure to cook them to 165°F internally (pork should reach 160°F).
Use regular apple cider (the kind you’d drink) rather than apple cider vinegar. Unfiltered or cold-pressed apple cider gives the best flavor.
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, or microwave in short intervals, stirring in between.
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Baked Sage Pork Meatballs with Apple Cider Orzo
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, (or ground turkey or chicken)
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. 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.
- 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
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat: 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.
- Recipe Tip: Make the orzo while the meatballs bake to save time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!