Pork and Apple Meatballs

Serves: to serve 4

Prep Time: 20 Minutes

Cook Time: 1 Hour 15 Minutes

Ready In: 1 hr 35 mins

1 lb - minced pork (ground pork)

6 slices - white bread

- onion

1 - sweet apple (Granny Smith)

1 heaped teaspoon - dried sage

- salt and pepper

FOR THE SAUCE

½ - onion

1 - sweet apple (Granny Smith)

2 tablespoons - butter

- freshly grated nutmeg

1 teaspoon - sugar

Peel the onion and peel and core the apple. Cut both into quarters and pass them through the chopper of a food processor, then mix with the minced pork.
Remove and crusts from the bread then shred it into small breadcrumbs. Add the breadcrumbs and sage to the onion, apple and pork mix and season to taste with salt and freshly-ground pepper.
Form the mixture into balls about 1" (2.5cm) diameter. Place in a buttered ovenproof dish and cover with buttered foil. Place in a preheated moderate oven (Mk 5 - 375ºF - 190ºC) for 45 minutes. Then remove the foil and raise the oven temperature to Mk 6 - 400ºF - 200ºC and continue to bake for a further 30 minutes, basting now and then, until the meatballs are nicely browned on top.
Meanwhile, to make the sauce, peel and chop the half onion and soften it in the butter in a frying pan (skillet) over a gentle heat for 10 minutes. Peel, core and slice the apple and stir it in to the onions with 1 tablespoon of water. Put a lid on the pan and simmer till the apple is soft (about 10 minutes). Stir in a little freshly grated nutmeg and the sugar. Remove from the pan and place into a bowl, then beat the sauce until it's fluffy. Serve hot with the meatballs and Creamed Potatoes.