Apple meatballs, or appleballs
8 servings
180 minutes
Apple meatballs, or apple balls, are a cozy treat of European cuisine that combines the traditions of home baking and a love for fruit desserts. Their history traces back to culinary experiments where cooks aimed to create something tender, aromatic, and nutritious. The combination of caramelized apples with oatmeal gives the dessert a rich fruity flavor, while coating in flour or nuts adds a pleasant texture. Apple balls are perfect for breakfast or a light snack, and their baked format makes them healthier. Serve them warm with a cup of fragrant tea or coffee – and let this simple yet wonderfully harmonious dish bring you moments of pleasure.
1
Wash, dry, and cut about a kilogram of apples into pieces. Not too small, but not large either. I call this arbitrary cutting that saves from rot.
- Apple: 1 kg
2
Place the sliced apples in a container like a saucepan or a skillet with high sides. Sprinkle with sugar and mix to ensure even distribution. Let sit for a couple of minutes, then place over medium heat. The apples are not fried or boiled but steamed. When some apples have softened and the mixture starts to become homogeneous, increase the heat while continuously stirring the apples with a wooden spatula. This process can be called caramelization but with minimal sugar and no oil used. This stage will take 20-25 minutes.
- Sugar: 4 tablespoons
3
Gradually add the oats to the apple mixture, distributing them evenly. Add diced butter and mix. Cover with a lid. Let it sit for 2-3 hours (can be left overnight, apple dumplings are great for breakfast). During this time, the oats will swell, absorb the remaining moisture from the apples, and the mixture will become homogeneous.
- Hercules: 1 glass
- Butter: 50 g
4
Form balls with a diameter of 2 centimeters, evenly coat them in flour or finely ground nuts, and place them on a baking sheet.
- Wheat flour: 2 tablespoons
5
Bake at 150 degrees for 30-40 minutes.
6
Apple balls are ready!