These are going to be your new favorite meatballs!

Even though you may not think so at first.

I know what you are going to think when you read this recipe for my favorite albondigas: “José, really? You want me to put apples in my meatballs? Are you losing your marbles?” Well, yes, maybe, but that has nothing to do with this somewhat unusual combination. Where I come from in Catalonia, we often pair fruits with meat. The fruit adds some sweetness and, I think, lightens dishes that might otherwise feel heavy. 

This recipe for Meatballs with Apples is an adaptation of one I put in my very first cookbook, Tapas: A Taste of Spain in America. Originally, I made it with peaches….amazing, juicy ones I found at what was then my  local farmers' market at Dupont Circle in Washington, D.C. But if you are going to use peaches, they have to be good–ripe and preferably local. So in the winter months, I like to use apples to create the same effect. You are going to love this so much, you might want to double the recipe. 

Here are my albóndigas stewed with sweet apples!

Albóndigas con manzanas

Meatballs with apples

Serves 2