Pork, Apple and Cheddar Meatballs with Egg Noodles

Okay, I know it's a little silly to post a picture of a magazine clipping, but:

1. The pictures I take of food always look gross
2. I forgot to take a picture
3. I burned the meatballs

Other than me burning the meatballs, this was really, really good.  The meatballs were really great.  This is a really good, different recipe.  It has a real fall feel to it for some reason.  Must be the apples.
The girls didn't eat very much of it, but I think that might have something to do with the 1/4 pound of cheese they ate while I was preparing the meal.  I used a really sharp Vermont Cheddar.  I didn't think they would like the cheese itself, but they couldn't get enough of it.

1 pound ground pork
1 cup coarsely grated sharp cheddar cheese
3/4 cup breadcrumbs
1 tart apple, such as granny smith, peeled and grated
1/2 small onion, grated
1/2 cup chopped parsley (I left this out because I forgot to buy it)
1 egg, beaten
salt and pepper
One package egg noodles
4 tablespoons butter, cut into pieces (I didn't use the full 4 tablespoons...makes it really greasy if you ask me)

1. Preheat the broiler.  Line a rimmed baking sheet with foil and grease with butter (I skipped this part and just put them on a nonstick pan...worked fine). 
In a large mixing bowl, combine the pork, cheese, breadcrumbs, apple, onion, 3 tbsp parsley, the egg, 1.5 teaspoons salt and 1/4 teaspoon pepper.  Shape into 16 meatballs and arrange on the baking sheet.
Broil the meatballs until golden and cooked through, about 10 minutes.

2. Meanwhile, in a pot of boiling, salted water, cook the noodles.  Drain, then return to the pot and toss with the butter and remaining 5 tablespoons of parsley.  Divide the noodles among 4 plates; top with 4 meatballs each.