Apple and Herb Meatballs are the perfect protein packed recipe to pair with your favorite fall pasta dish, salad, or enjoy as a simple appetizer! They come out juicy, tender, and full of flavor.
Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.
Jump to:
Why You'll Love This Recipe
Apple and Herb Meatballs bring a fresh, flavorful fall twist to a classic dish! They're juicy, tender, and full of flavor from the Honeycrisp apple, thyme, and sweet onion.
These meatballs can be served as an appetizer, comforting main dish, and they're great for meal prep! They pair well with classic tomato sauce, Pumpkin Sauce, or Dairy-Free Alfredo!
Plus, they're great for those with dietary restrictions as they're naturally gluten-free, dairy-free, Paleo, and Whole30 friendly.
This simple, wholesome, flavorful recipe is sure to become a family favorite!
🍴Ingredient Notes
- Ground Beef - You can swap for lean ground turkey or ground chicken for a low-fat option.
- Egg - I do not recommend skipping the egg, it will help bind the mixture together.
- Apple - I suggest using a firmer variety of apple like Honeycrisp as it's easier to grate. You can also finely chop the apple.
- Sweet Onion - Finely chopped onion will work too!
- Seasoning - You'll need a simple seasoning combination of salt, dried thyme, and black pepper. Feel free to swap for about 1 tablespoon of fresh thyme if you have it!
🍴Step by Step Instructions
Step 1: Shred Apple & Onion
Start by shredding the apple and onion with a large box grater. You can also finely chop the onion and apple if you don't have a grater.
Step 2: Mix Meatball Mixture
Add the ground beef, apple, onion, egg, black pepper, salt, and dried thyme into a large bowl. Use your hands or a wooden spoon to mix together.
Step 3: Shape Meatballs
Next, use a cookie scoop or spoon to make about 20-25 meatballs. Place them on a parchment paper lined plate or baking sheet.
Step 4: Cook Meatballs
Add each meatball into a preheated skillet with avocado oil or olive oil. Cook on medium heat until meatballs are golden brown on all sides.
Expert Tips
- Use a stand mixer to blend the meatball mixture to save time. Add all of your ingredients into the mixing bowl, turn the mixer on a low speed, and blend until it's fully combined!
- It's important not to over mix or else the meatballs will be tough.
- Want the perfect size meatballs? Use a ice cream scoop! I use the scoop to get the mixture out of the bowl, then give them a quick touch up with my hand to make sure they're round.
- Because of the apple and onion, the meatballs will release a lot of water when they are cooking. Keep the cover off to release excess water and drain the meatballs before adding them to the sauce.
- I'll be honest, it's not easy to grate the onion but the results are great! You can finely chop the onion if it's easier.
How to store leftovers
Leftover meatballs should be stored in an airtight container in the refrigerator for 3-4 days.
You can also freeze cooked meatballs in an airtight container for 2-3 months!
More Healthy Recipes!
After you make these Apple & Herb Meatballs, make sure to leave a comment & rate the recipe below!
Recipe Card
Easy Apple and Herb Meatball Recipe
Equipment
- 1 Large Skillet
Ingredients
- 2 Pounds Ground Beef
- 1 Egg
- ½ Cup Shredded Honeycrisp Apple Finely chopped will work too!
- ⅓ Cup Shredded Onion Finely chopped will work too!
- 1 Teaspoon Salt
- ½ Teaspoon Dried Thyme
- ½ Teaspoon Black Pepper
Instructions
- Add the ground beef, apple, onion, egg, black pepper, salt, and dried thyme into a mixing bowl. Use your hands or a wooden spoon to mix together.
- Next, use a cookie scoop or spoon to make about 20-25 meatballs. Place them on a parchment paper lined plate or baking sheet.
- Add each meatball into a preheated skillet with avocado oil or olive oil. Cook on medium heat until meatballs are golden brown on all sides.
Notes
Expert Tips
- Use a stand mixer to blend the meatball mixture to save time. Add all of your ingredients into the mixing bowl, turn the mixer on a low speed, and blend until it's fully combined!
- It's important not to over mix or else the meatballs will be tough.
- Want the perfect size meatballs? Use a ice cream scoop! I use the scoop to get the mixture out of the bowl, then give them a quick touch up with my hand to make sure they're round.
- Because of the apple and onion, the meatballs will release a lot of water when they are cooking. Keep the cover off to release excess water and drain the meatballs before adding them to the sauce.
- I'll be honest, it's not easy to grate the onion but the results are great! You can finely chop the onion if it's easier.
How to Store Leftovers
Leftover meatballs should be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze cooked meatballs in an airtight container for 2-3 months! ** See full post for more information and step by step photos!Nutrition
Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Comments
No Comments