Juicy Pork Meatballs with Apples and Cheddar, Baked in the Oven

• breadcrumbs↗75g g
• milk↗2 ст. л. tbsp
• apples↗3

  grated

• mature cheddar↗125g g
• pork mince↗500g g
• dry mixed herbs↗2 ч. л. tsp
• garlic granules↗1 ч. л. tsp
• onion granules↗1 ч. л. tsp
• egg↗1

  beaten

• crusty bread↗

  and salad, for serving

• olive oil↗1 ст. л. tbsp
• unsalted butter25g g
• garlic cloves↗3 великі

  minced

• chili flakes↗½–1 ч. л. tsp

  (optional)

• tomato paste (passata)680g g
• базилік↗жменя

  грубо нарізаний

• дрібний цукор1 ч. л.

Step-by-step instructions

1. 1

   Soak the breadcrumbs in milk, add the grated apples and let sit for 5 minutes. Meanwhile, cut 100 g of cheddar into cubes — about 20 small cubes, grate the remainder coarsely. In a large bowl combine the pork mince, dry herbs, garlic and onion granules, beaten egg and the prepared breadcrumb mixture. Season well and mix with your hands. Form 20 balls weighing 40–45 g, flatten them, place a cheese cube in the centre, then reshape the ball to enclose the cheese. The meatballs can be stored covered in the refrigerator for up to 24 hours or frozen for up to three months. For freezing, spread them on a parchment‑lined tray, freeze until solid, then transfer to a freezer bag.

2. 2

   Preheat the oven to 220 °C (200 °C with convection, gas 7). In an oven‑safe skillet over low heat melt the olive oil and unsalted butter, sauté the garlic and chili flakes for 2 minutes. Add the tomato paste, then pour in the contents of the can, thin slightly with water, and stir. Add basil and sugar, season to taste and bring to a gentle boil. Place the meatballs into the sauce, bake for 25–30 minutes until they are almost done. Sprinkle with grated cheddar. Reduce the oven temperature to 200 °C (180 °C with convection, gas 6) and bake for another 15–20 minutes until the cheese melts. Serve with crusty bread and a fresh salad.