Pork, Apple and Cheddar Meatballs with Egg Noodles

EveryDay with Rachael Ray

Ingredients:
2 lbs. ground pork
2 C coarsely grated sharp cheddar cheese
1 1/2 C breadcrumbs
2 small, tart apples, peeled and grated
1 small onion, grated
1 C chopped, fresh parsley
2 eggs, beaten
salt and pepper
24oz. pkg. egg noodles
8 T butter, cut into pieces

Directions:
Preheat the broiler. Line a rimmed baking sheet with foil and spray with cooking spray. In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 6 T parsley, eggs, 3 t salt and 1/2 t pepper. Shape into meatballs, arrange on baking sheet, broil until golden brown and cooked through about 8-10 minutes.
Meanwhile, in a pot of boiling, salted water, cook the noodles. Drain, then return to the pot and toss with butter and remaining parsley; season with salt and pepper. Serve meatballs on top of noodles.

Beer-Berry Homers

Ingredients:
1 1/2 C fresh or frozen raspberries
3/4 C sugar
2 C vodka
1/4 C fresh lemon juice
3 bottles (12oz. each) beer, chilled
ice

Directions:
I a saucepan combine 3 1/2 C water with the raspberries and sugar over medium-high heat. Bring to a boil, lower the heat and simmer for 5 minutes.
Strain over a bowl and press through; discard the seeds. Let cool. Transfer to a pitcher and stir in the vodka and lemon juice; refrigerate until cold. Stir in the beer. Serve over ice.