• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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Fall Apple Meatballs

5.0/5 rating 1 vote
Fall Apple Meatballs

Meatballs are infinitely adaptable to whatever ingredients are in season or on hand and are a fantastic way to stretch a single pound of ground beef or pork into little balls of yumminess. Original recipe by Claire Fitts.

Ingredients

  • 2 Tbs. olive oil or butter
  • 1/2 cup minced cabbage
  • 1/4 cup minced celery or celeriac
  • 1 small apple, minced (skin on or off)
  • 1 small onion, minced
  • 1 small carrot, minced
  • 1 tsp. salt
  • 1/2 tsp. ground pepper
  • 3 eggs
  • 1 lb. ground beef
  • 1 cup bread crumbs

Directions

1) Preheat the oven to 350 °F. Line a cookie sheet with aluminum foil and grease liberally.

2) In a large pan, over medium heat, sauté together the olive oil, cabbage, celeriac, apple, onion, carrot, salt, and pepper until vegetables have softened. Let cool.

3) In a medium bowl, beat the eggs with a fork until well combined. Add the ground beef, bread crumbs, and vegetables and mix until everything is evenly incorporated.

4) Roll the mixture into approximately 26 evenly sized, 1.5-inch balls and space evenly on the prepared cookie sheet. Bake meatballs for 25 minutes or until they’re cooked through, rotating the tray once at 15 minutes or so.

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