Apple-Sage Pork Meatballs in Herb Tomato Sauce | Kevin Wagonfoot
I’ll be honest—I used to think pairing apples with pork was something only fancy restaurants got away with. Then I made these meatballs, realized how naturally they work together, and wondered why I’d been making plain ones for so long. The sage grounds everything beautifully, and somehow these little guys taste more impressive than the effort they require.
These have become my go-to when I need protein that doesn’t feel like punishment. The herb tomato sauce is where the real magic happens—it’s tangy, it’s rich, and it makes your kitchen smell like you actually have your life together.
Why This Works for Low-Carb High-Protein
For the low-carb, high-protein crowd, these meatballs are a no-brainer. You’re getting substantial protein from the pork without any filler nonsense, and the apples give you just enough natural sweetness to keep things interesting without derailing your carb goals. The tomato sauce rounds it out with fiber and minerals, so you end up with a meal that actually fills you up and keeps you satisfied.
From the cookbook
Low Carb High Protein Meal Prep Cookbook for Beginners
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Apple-Sage Pork Meatballs in Herb Tomato Sauce
These Apple-Sage Pork Meatballs are a delightful blend of savory and sweet, packed with high protein and low in carbs. Simmered in a rich herb tomato sauce, they're perfect for meal prepping and pairi
Ingredients
- 1 lb ground pork
- 1 medium apple, grated
- 2 tablespoons fresh sage, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
Instructions
- In a large bowl, combine ground pork, grated apple, sage, garlic, salt, and pepper. Mix until well combined.
- Form the mixture into 12 evenly sized meatballs.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook for about 5-6 minutes, turning occasionally until browned on all sides.
- In a separate saucepan, combine crushed tomatoes and oregano. Simmer for 5 minutes.
- Add the browned meatballs to the tomato sauce and cover. Simmer for an additional 10-15 minutes until cooked through.
- Remove from heat and let cool slightly before serving or storing.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the sage—it's what separates these from your standard meatball situation. Fresh is ideal, but dried works in a pinch.
- Make a double batch and freeze them. Pop them straight into the sauce from frozen whenever you need a quick dinner.
- Serve these over spiralized zucchini or cauliflower rice if you want the full plate experience without thinking too hard about it.
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