Every country has their own version of meatballs, in Spain and Hispanic America, meatballs are called albóndigas, meaning a small round object. Although they are prepared differently around the world they are loved everywhere. In this recipe, Italian sausage meatballs are mixed with shredded apples to make appetizer bites that will keep guest coming back. This recipe is wonderful for fall and winter entertaining.
In a medium bowl, combine sausage, red onion, shredded apple, garlic, breadcrumbs, and sage. Using your hands, mix until all ingredients are evenly distributed and mixture comes together.
Add olive oil to a cast-iron casserole dish, heating over medium heat. While olive oil heats, shape sausage-apple mixture into balls, about the size of golf balls or even a bit smaller.
When the oil is hot, saute meatballs for 2-3 minutes, until browned. (You may need to work in batches.) Flip and saute for another few minutes. Rotate again, if needed, until meatballs are browned all over. (If working in batches, transfer browned meatballs to a plate and set aside. Continue browning remaining meatballs.)
When meatballs are all browned, return to pot, placing in a single layer if possible. Cover and bake in preheated oven for 20 minutes.
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