That Sugar Movement


Pork, Apple & Caraway Meatballs

  • Pork, Apple & Caraway Meatballs - Serves Serves: 4
  • Pork, Apple & Caraway Meatballs - Prep Time Prep Time: 20
  • Pork, Apple & Caraway Meatballs - Cook Time Cook Time: 15

Contains dairy and egg

This recipe is really easy to remember once you’ve made it a couple of times – it’s a great recipe to involve budding young cooks and the slight sweetness from the apple should appeal to toddlers. You can also serve this a number of ways – make smaller balls for canapes, or dish up as a main alongside a salad or roasted veg. Oh, and if you’re not a fan of caraway, feel free to substitute fennel seeds or some fresh thyme.


  • 500g - pork mince
  • 1/2cup - parmesan, grated
  • 1/2cup - quinoa flakes
  • 1 - apple, grated
  • 1 - egg
  • 1tsp - carraway seeds
  • 1tbsp - olive oil
  • 10g - butter
  • 1/2cup - hot chicken or vegetable stock


  1. Put the mince, parmesan, quinoa flakes, grated apple, egg and caraway seeds into a medium sized bowl.
  2. Use your hands to squeeze and bind the ingredients.
  3. Take a tablespoon of mixture at a time and start rolling into balls – you should get 15 or 16.
  4. Heat the olive oil and butter in a non-stick frying pan over medium heat.
  5. Cook the meatballs for about four minutes on each side, allowing them to brown nicely and resisting the temptation to move them around.
  6. Pour in the stock and turn the heat down so the stock simmers gently.
  7. Cook for a further 6-8 minutes, turning the meatballs once, and until the stock has evaporated and the meatballs are sticky and shiny.

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