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Savory Apple-Sage Ground Pork Meatballs Over Brown Butter Sweet Potato Grits
These Savory Apple-Sage Ground Pork Meatballs are tender, juicy, and full of cozy depth that’s rich yet balanced. Served over creamy sweet potato & brown-butter grits, this dish delivers comforting southern warmth with a fresh, elegant twist.
40 min 
Prep 20 min 
Serves 4
Ingredients
- For Apple-Sage Meatballs:
- 1 lb ground pork
- 1 green apple, grated on box grater
- 1 small yellow onion, grated on box grater
- 2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup panko breadcrumbs (or Italian breadcrumbs)
- ½ cup grated parmesan
- 1 large egg
- 2 tbsp olive oil for cooking
- 1/2 cup white wine (or chicken broth)
- 2 tbsp butter
- For Brown Butter Sweet Potato Grits:
- 3 tbsp butter
- 1 cup white corn grits, rinsed
- 2½ cups water
- 1 cup heavy cream (or whole milk)
- 1/2 cup canned sweet potato puree or leftover sweet potato, mashed
- Salt to taste
- For Lemony Arugula Salad:
- 5 oz baby arugula
- Juice of 1 lemon
- 3 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup grated or shaved Parmesan cheese (plus more for serving)
Ingredients
- For Apple-Sage Meatballs:
- 1 lb ground pork
- 1 green apple, grated on box grater
- 1 small yellow onion, grated on box grater
- 2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup panko breadcrumbs (or Italian breadcrumbs)
- ½ cup grated parmesan
- 1 large egg
- 2 tbsp olive oil for cooking
- 1/2 cup white wine (or chicken broth)
- 2 tbsp butter
- For Brown Butter Sweet Potato Grits:
- 3 tbsp butter
- 1 cup white corn grits, rinsed
- 2½ cups water
- 1 cup heavy cream (or whole milk)
- 1/2 cup canned sweet potato puree or leftover sweet potato, mashed
- Salt to taste
- For Lemony Arugula Salad:
- 5 oz baby arugula
- Juice of 1 lemon
- 3 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup grated or shaved Parmesan cheese (plus more for serving)
Directions
In a large bowl, combine the ground pork, grated apple, grated onion, breadcrumbs, egg, sage, garlic powder, onion powder, salt, and pepper. Gently mix with your hands until just combined – do not overmix. Roll into 16-20 meatballs, about 1½ inches in diameter.
Heat olive oil in a large non-stick skillet over medium-high heat. Add meatballs and brown on all sides, about 8-10 minutes total. You may need to brown in batches.
Add wine and butter, reduce heat to medium-low, cover and simmer for 10-12 minutes until ground pork is cooked through to an internal temperature of 160°F.
Meanwhile, add 3 tbsp butter to a medium saucepan over medium heat, stirring constantly. As the butter melts and foams, continue stirring until it turns golden brown and smells nutty, about 3-4 minutes.
Immediately add 2½ cups warm water to the brown butter (it will bubble up), bring to a simmer, then add rinsed grits. Cook, stirring often for 15-20 minutes. Stir in cream, sweet potato puree, and salt to taste. Keep warm on the stove.
Spoon warm sweet potato grits into bowls, top with meatballs and the pan sauce.
Optional: Serve alongside lemony arugula salad with extra Parmesan for grating over everything.
For the salad, whisk lemon juice, olive oil, and salt together. Toss with arugula and Parmesan just before serving.