These meaty meatballs are crusty on the outside, moist and juicy from grated apple within. I served them buried in a fresh tomato sauce with a creamy coconut background, delicious over Chinese noodles topped with broccoli florets and peas but rice is a good alternative.
Serves 4 Prep 35 min Cook 30 min
Ingredients: 50g day-old bread; 100ml milk; 500g organic pork mince; 100g onion; 100g eating apple; 1 tbsp olive oil; 1 tbsp lemon juice; 2 tbsp vegetable oil; 600g vine or cherry tomatoes; 200g sachet reduced fat Rhythm coconut milk; 2 tbsp chopped chives.
1. Tear the bread in pieces or blitz to crumbs. Cover with milk, stirring to saturate. Crumble the pork in a mixing bowl. Halve, peel and grate the onion over the pork.
2. Quarter and core the eating apple. Grate over the onion. Season lavishly with salt and pepper. Add 1 tbsp olive oil and 1 tbsp lemon juice. Mix and mulch with hands or fork, form into a ball then into quarters.
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3. Make 7-8 walnut-sized balls for each quarter, rolling between your hands, transferring to a plate as you go. Cover with clingfilm and chill until required. Fry in hot oil until crusty and just cooked through.
4. Chop then liquidise the tomatoes. Pour into a spacious frying pan and stir fry for a few minutes to thicken slightly. Add the coconut, stir, simmer for a few more minutes, taste and adjust seasoning with salt or sugar. Add the meatballs, heat through before serving with chive garnish.