Baked Apple & Pork Meatballs

These tasty apple and pork meatballs are baked rather than fried. This healthy recipe is a great way to use ground pork mince and is Whole30, paleo, gluten-free. Serve over zucchini noodles, cauliflower or regular rice. Kid-friendly and great for lunch boxes too.

Baked Pork & Apple Meatballs
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This quick and easy recipe for baked apple and pork meatballs comes from Monica at The Movement Menu. She has lots of yummy Whole30 and paleo-friendly recipes and ideas on her site and was kind enough to share a few with my readers. You can also check out her homemade chocolate ice cream recipe and chocolate cashew buttercups.

My favourite thing about these pork meatballs, or any meatballs for that matter, is that you can make a large batch and freeze some for later. Once defrosted, you can reheat them as they are or dress them up with a nice sauce, add to soups, curries and casseroles.


How To Make Apple & Pork Meatballs

Apple and pork is a classic combination (think crackling pork roast and apple sauce…mmm) and it works just as well in meatballs. Pork is fairly sweet meat so it works well with fruit in general, but especially apples. Diced and mixed in the meatballs, apples add a little sweetness, acidity and crunch (although they soften during cooking).

You can use any type of fresh apple and I recommend getting the best quality ground pork meat you can as it tastes so much better and has a better nutritional profile. You’re welcome to swap some of the spices and herbs in the seasoning with whatever you have in the pantry.

Baking pork meatballs still results in a slightly crispy finish but without the use of too much oil. It’s also more hands-off so you can relax or spend time preparing a healthy side dish. The key to baked meatballs is a really hot oven so that they crisp up as quickly as possible and not stew or braise.


What To Serve With Pork Meatballs

These apple and pork meatballs don’t have any sauce so they will go really well with anything that isn’t too dry. Try my cauliflower and sweet potato mash or parsnip and cauliflower mash, simple zucchini noodles with olive oil and lemon juice or easy broccoli rice. If you’re not paleo or Whole30, serve with regular rice or quinoa and a little sauce on the side if you like. 

Cooked meatballs will last for 3-4 days in the fridge and can be eaten cold or hot. They can be packed into lunch boxes and kids enjoy them very much. You can make a big batch and freeze them for 2-3 months.


More Meatball Recipes

Vietnamese Pork Meatballs With Sriracha Mayo

Spicy Turkey Zucchini Meatballs

Fried Chicken Meatballs With Collard Greens

Saucy Spicy Meatballs (Albondigas)

10 More Paleo Meatballs To Try For Dinner

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Baked Apple & Pork Meatballs
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Baked Pork & Apple Meatballs

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Monica from The Movement Menu
Servings: 8
Course: Main
Cuisine: European
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5 from 3 votes
Calories: 392kcal
This delicious and simple pork and apple meatballs are baked rather than fried. This is a healthy, kid-friendly recipe that is paleo, Whole30, gluten-free and low-carb.


  • 1.1 kg pork mince 2.5 lbs. ground pork
  • 2 apples peeled and finely diced
  • 2 teaspoons garlic powder or 2 large garlic cloves, finely diced
  • 2 teaspoons onion powder
  • 1 teaspoon white pepper
  • 2 tablespoons ground sage
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt Irey's addition but leave out if avoiding salt for some reason


  • Preheat the oven to 215° C / 425° F. Prepare a rimmed baking sheet with parchment paper. You will most likely need more than one if you are going to use the entire amount of pork mince.
  • Combine all of your spices into a large bowl.
  • Add in the ground pork. Using your hands, spread the spices onto all of the meat. Then, you can add in the diced apples, season with sea salt and combine thoroughly.
  • Create 30-40 meatballs (about 30 g / 1 oz. each). Spread them evenly on the parchment lined baking sheet.
  • Bake meatballs in the oven for 25-30 minutes until they appear golden brown.
  • Serve with your favourite side dish. I prepared mine with zoodles (spiraled zucchini pasta.) Enjoy!


Ground pork can be replaced with turkey or chicken.


Calories: 392kcal | Carbohydrates: 8g | Protein: 24g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 99mg | Sodium: 369mg | Potassium: 464mg | Fiber: 2g | Sugar: 5g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg
Keywords: apple recipes, pork recipes, Meatballs, Dinner Meals, Ground Pork
Tried this recipe?Mention @cookedandloved or tag #cookedandloved


About Monica from The Movement Menu
Monica is obsessed with all things food and fitness.  Although she is not professionally trained as a nutritionist or doctor, her blog is dedicated to her experiences with food and through it, she shares her delicious recipes and lessons from her journey to better health. Find more recipes and ideas from Monica on her Facebook and Instagram (@themovementmenu)

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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 5 stars
    Delicious ! Amazing! However, quantities are pretty small. The recipe said for 8 ppl but we barely fed 3 adults and 3 kids under 5.
    I made a few spice adjustments but overall amazing and a new family favourite!

    1. Good to know about the amounts, Kitty! I think the confusion is that it meant to say 8 meatballs, rather than just 8, which came across as 8 ppl.

      1. Ugh……I really wish the recipe would be changed to reflect that it is 8 meatballs and not 8 people. I’ve already grocery shopped assuming it was people and was planning to make this tonight.

  2. 5 stars
    Very nice recipe. I usually make 3 times the amount and freeze what I don’t need so I always have a yummy protein ready to cook for lunchboxes or breakfast

  3. I found mine came out paler and drier than the photo. I got Heartsmart mince pork so I think next time I will try a fattier meat. But I reckon this is a great recipe and can easily take a few tweaks to suit your taste!

  4. No binder necassry? How do the meatballs stay in shape? Would it hurt the recipe in any way if I do add an egg?

    1. You don’t really need an egg for the meat to bind. Mix it through really well and shape into balls, you will see it keeps shape really well. Feel free to add an egg if you like though 🙂

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