C Pork & Parmesan Meatballs

In a medium saucepan, heat a drizzle of olive oil over a medium heat. Add the brown onion and cook for 4-5 minutes, or until just softened. Reduce the heat to medium-low and add the apple and brown sugar. Add the water (see ingredients list) and a pinch of salt and pepper. Cover with a lid and cook for 15 minutes, or until the apples have softened. Break up the apples with a wooden spoon. Cover with a lid to keep warm. TIP: Taste the mixture and season with a pinch of brown sugar for sweetness or a splash of water if it is too dry.

While the sauce is cooking, combine the pork mince, shaved Parmesan cheese, garlic, egg, rustic herb spice blend (see ingredients list), salt (see ingredients list), fine breadcrumbs (see ingredients list) and a good pinch of pepper in a medium bowl. Using damp hands, form 1 tbs of the pork mixture into a meatball. Transfer to a plate and repeat with the remaining mixture. TIP: You should get 4-6 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook, turning, for 2-3 minutes or until browned. Reduce the heat to medium and cook, turning, for 6-8 minutes or until cooked through.

When the meatballs are almost cooked, combine the balsamic glaze and olive oil (1 tbs for 2 people / 2 tbs for 4 people) in a large bowl. Add the cherry tomatoes, cucumber and mixed salad leaves and toss to combine. Season with a pinch of salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp!