Apple & Coriander Pork Meatballs

Serves 4


  • 500g pork mince
  • 2 spring onions, finely chopped
  • 1 granny apple, peeled, cored and coarsely grated
  • ½ cup coriander leaves, roughly chopped
  • 3T breadcrumbs
  • 1 egg
  • 1 clove garlic, crushed
  • 1T ginger, finely grated
  • 1t ground cumin
  • 1t ground coriander
  • 1t paprika
  • 1t lemon zest, finely grated
  • sea salt, coarsely ground
  • black pepper, coarsely ground
  • 2T olive oil
  • 1½ cups natural yoghurt
  • ½ cup coriander leaves
  • ¼ cup mint leaves
  • 1t lemon juice
  • 1t honey
  • ¼ t ground cumin
  • sea salt, coarsely ground
  • black pepper, coarsely ground


  1. To make the dressing, place the yoghurt, mint, coriander leaves, lemon juice, honey and cumin in a food processor, and blend until smooth.  Season with salt and pepper.  Set aside.
  2. Place the meatball ingredients (excluding the salt, pepper and olive oil) in a medium sized bowl.  Season with salt and pepper.  
  3. Using your hands, combine the ingredients.  Divide the mixture into four.  Divide each quarter into five portions, and roll each portion into a ball.  Place the meatballs on a baking tray, cover with plastic wrap, and refrigerate for 30 minutes to set.
  4. Heat 1 tablespoon of olive oil in a large non-stick fry pan over a medium heat.  Add half the meatballs, cooking 4 minutes on each side or until brown and cooked through.  When cooked transfer the meatballs onto a plate lined with paper towel.  Add another tablespoon of olive oil and cook the remaining meatballs.
  5. Serve the meatballs with the yoghurt dressing.