For this traditional dish, I like to use pork because it has lots of flavour. But pork can be fatty, so you might like to try chicken instead.


  • 1 medium onion
  • 1 small clove garlic
  • 3 tsp sunflower oil
  • 1 apple
  • 4 slices bread (crusts removed)
  • 4 tblsp grated parmesan cheese
  • 1 egg yolk
  • 225 g minced pork (or chicken)
  • 1 tsp chopped parsley
  • 2 tsp worcestershire sauce
  • 1 tblsp tomato puree
  • 1 tblsp honey
  • ¼ tsp grated nutmeg
  • salt and pepper
  • flour for dusting
  • for the sauce:
  • 30 g butter
  • 30 g flour
  • 400 ml chicken stock
  • 100 ml double cream
  • 2 tsp soy sauce
  • 1 tsp worcestershire sauce


  • Chop the onion finely and crush the garlic. Heat the oil and sauté the onion until it’s soft. Add the garlic and sauté for another minute. Cool slightly.
  • Peel the apple and grate the flesh (not the core) into a large mixing bowl. Be careful not to grate your fingers too!
  • Tear the bread into small pieces (or use breadcrumbs) and add it to the bowl. Leave the bread and the apple to stand for 5 minutes.
  • Now add the parmesan, egg yolk, minced pork or chicken, sautéed onion and garlic, parsley, Worcestershire sauce, tomato puree, honey and nutmeg.
  • Season with a little salt and pepper, then use your hands to mix everything together thoroughly.
  • Scoop up the meat mixture with a teaspoon and roll it into meatballs. Dust them with flour.
  • Heat the remaining oil in a non-stick frying pan and brown the meatballs in batches for 2 to 3 minutes, turning regularly. Drain them on kitchen paper.
  • For the sauce, melt the butter and stir in the flour. Remove from the heat and whisk in the stock, a little at a time. Then add the cream, soy sauce and Worcestershire sauce. Return to the heat and bring to the boil, stirring constantly. Add the meatballs.
  • Serve with green vegetables such as French beans or broccoli plus plain boiled rice or noodles.

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