The cuisine of the Normandy region of France is characterized by the use of apples, a special brandy called Calvados, and cream. This recipe is based on that ingredients trinity. Serve with a steamed green vegetable and some rice or pasta.
2 tablespoons unsalted butter
1 large onion, chopped
2 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/2 cup plain breadcrumbs
11/4 pounds ground pork
Salt and freshly ground black pepper to taste
2 Granny Smith apples, peeled, cored, and chopped
1 cup apple cider, divided
1 cup chicken stock
1/4 cup applejack brandy
2 tablespoons Dijon mustard
1/2 cup heavy cream
1 tablespoon cornstarch
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat butter in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, combine egg and milk in a mixing bowl, and whisk until smooth. Add breadcrumbs to the mixing bowl, and mix well.
3. Add 1/2 of onion mixture and pork, season to taste with salt and pepper, and mix well again. Make mixture into 2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. Remove the pan from the oven, and set aside.
5. Add apples, 3/4 cup cider, chicken stock, brandy, and mustard to the skillet, and bring to a boil over medium-high heat, stirring occasionally. Simmer sauce, uncovered, for 10 minutes, or until volume is reduced by 1/3. Add meatballs and cream to sauce, bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes.
6. Combine cornstarch and remaining 1/4 cup cider in a small bowl, and stir well. Add mixture to sauce, and cook for an additional 2 minutes, or until lightly thickened. Season sauce to taste with salt and pepper, and serve immediately.
Note: The pork mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.