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Apple Cider Pork Meatballs With Potato Ghosts

Apple cider glazed pork meatballs with garlic mashed potato ghosts on a fully visible speckled ceramic plate, shown on a bright white marble-style food photography setting with glossy sauce and textured potato ghosts.
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Apple Cider Pork Meatballs With Potato Ghosts is a cozy Halloween dinner with tender pork meatballs, a glossy apple cider Dijon glaze, and buttery mashed potato ghosts. It’s playful enough for a spooky meal but still hearty, comforting, and easy to serve with vegetables or salad.

Ingredients

Scale

For Meatballs

  • 1 1/2 pounds ground pork
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1/3 cup finely grated yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1 tablespoon olive oil

For Apple Cider Glaze

  • 1 1/2 cups apple cider
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 clove garlic, finely grated
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon unsalted butter

For Mashed Potato Ghosts

  • 2 1/2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 5 tablespoons unsalted butter
  • 2/3 cup warm whole milk
  • 1 teaspoon kosher salt
  • Black sesame seeds or tiny olive pieces, for eyes

Instructions

  1. Mix the meatballs: Heat the oven to 425°F. In a large bowl, combine the ground pork, breadcrumbs, egg, grated onion, garlic, salt, pepper, thyme, and sage, mixing just until combined.
  2. Shape and bake: Roll into 22 to 24 meatballs and place on a lightly oiled rimmed baking sheet. Brush with olive oil and bake for 15 to 18 mins, until browned and cooked to 160°F in the center.
  3. Cook the potatoes: Add the potatoes to a large pot and cover with cold water by about 1 inch. Bring to a boil, then simmer for 15 to 18 mins, until very tender.
  4. Mash the potatoes: Drain well, return to the hot pot for 1 min, then mash with butter, warm milk, and salt until smooth and thick enough to shape.
  5. Make the glaze: In a wide skillet, simmer the apple cider, Dijon, vinegar, maple syrup, grated garlic, and Worcestershire over medium high heat for 10 to 14 mins, until glossy and reduced to about 2/3 cup. Turn the heat to low and whisk in the butter.
  6. Coat and serve: Add the baked meatballs to the skillet and roll until coated in glaze. Spoon or pipe the mashed potatoes into ghost shapes, add sesame seed or olive eyes, and serve with extra glaze

Notes

For taller potato ghosts, let the mashed potatoes cool for about 5 mins before shaping. Ground turkey or chicken can be used instead of pork, but add 1 extra tablespoon olive oil for moisture. Store leftovers in separate airtight containers in the refrigerator for up to 3 days, and reheat the meatballs gently with a splash of cider or wate

Nutrition

Keywords: apple cider meatballs

Find it online: https://thesavorymama.com/apple-cider-pork-meatballs-with-potato-ghosts/