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.
Servings: 4
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
