Mustard Pork and Apple Meatballs

I’ve fallen in love with meatballs! They come in so many different varieties. I’ve already made a beef one, and a lamb, so here is a delicious pork mince recipe. The Dijon mustard gives them quite a kick!



1 red or brown onion
2 cloves garlic
500 g pork mince
1 tsp rosemary
1 tsp oregano
1 tsp basil
2 tsp Dijon mustard
1 Braeburn apple
1 small carrot
Salt and pepper

1 tbsp coconut oil

1 can tomatoes
1 tbsp apple cider vinegar
1/2 cup vegetable or chicken stock
Dash of Worcestershire sauce
1/4 tsp chili flakes


Pre-heat oven to 180°C.

Finely dice the onion and garlic, and place into a large bowl. Grate both the apple and the carrot and add to the bowl. Add the mince, the herbs and the mustard, then season to your liking with salt and pepper, and use your hands to combine the ingredients well. Roll into balls about half the size of a golf ball. In a frying pan, heat the coconut oil until hot. Fry the meatballs in batches until browned on all sides, then place into a roasting tray and into the oven.

Leave the juices in the pan, and pour in the stock. Stir well to get the tasty bits off the pan, then add the tomatoes, vinegar and Worcestershire sauce. Season, then bring to a simmer. Once it is warm, add the meatballs back in and allow to simmer for 10 minutes, until the meatballs are cooked through.

I served this with courgette spaghetti, also made here. Garnish with chopped parsley and grated parmesan. I also prepared a rocket, pear and parmesan salad, since I had some real balsamic reduction that I wanted to use. Delicious.