Pork Meatballs with Caramelised Apples and Beetroot Salad

This elegant, seasonal dish comes from Paul Watters, Executive Chef and Ravish columnist, whose cooking is all about balance, subtle aromatics, and letting simple ingredients shine.

Juicy, herb-flecked pork meatballs are paired with gently caramelised apples and a fresh beetroot salad with the lightest hint of cinnamon. The result is a plate that feels refined yet comforting – perfect for a relaxed dinner that still looks and smells like something you’d expect in a great restaurant.

It’s a beautiful example of how sweet, savoury and earthy flavours can work in harmony, with just enough warmth from spice to elevate the dish without overpowering it.

Ingredients

Pork Meatballs

• 500g lean pork mince
• 1 small onion, peeled and very finely diced
• 2 cloves garlic, minced
• 50g fresh breadcrumbs
• 1 egg
• 1 tsp wholegrain or Dijon mustard
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tbsp fresh parsley, finely chopped
• Sea salt & cracked black pepper
• 1 tbsp olive oil (for frying)

Caramelised Apples

• 2 firm apples (Braeburn or Pink Lady), cut into wedges
• 1 tbsp butter
• 1 tsp brown sugar
• A small splash of apple cider vinegar
• Pinch of salt
• Small pinch of cinnamon (optional)

Beetroot Salad with Cinnamon Sprinkle

• 3 cooked beetroot, sliced
• Handful mixed leaves (rocket works beautifully)
• 1 small fennel bulb, very finely sliced (optional)
• 6–8 cherry tomatoes, halved
• 1 tbsp toasted seeds (sunflower or mixed seeds)

Dressing

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt & cracked black pepper

Method

Meatballs

1. Gently sweat the diced onion in a little olive oil until soft and translucent. Set aside and allow to cool completely.
2. In a bowl, combine the pork mince, cooled onion, garlic, breadcrumbs, egg, mustard, thyme, parsley, salt and pepper. Mix lightly until just combined.
3. Roll the mixture into golf ball-sized meatballs.
4. Heat the olive oil in a frying pan over medium heat and sear the meatballs on all sides until golden.
5. Transfer to a preheated oven at 180°C and cook for 8–10 minutes, until cooked through (core temperature of 75°C).

Caramelised Apples

1. Melt the butter in a frying pan over medium heat.
2. Add the apple wedges, cut-side down, and cook until lightly golden.
3. Sprinkle over the brown sugar and allow to caramelise.
4. Deglaze the pan with a small splash of apple cider vinegar.
5. Finish with a pinch of salt and a very light pinch of cinnamon (optional).
   The apples should be soft but still hold their shape – glossy, not mushy.

Beetroot Salad

1. Whisk together the olive oil, red wine vinegar, honey, salt and pepper to make the dressing.
2. Lightly dress the mixed leaves (don’t overdress).
3. Arrange the beetroot, fennel (if using) and cherry tomatoes over the leaves.
4. Finish with toasted seeds and a very light dusting of cinnamon over the beetroot only.
   (Optional: a tiny pinch of smoked paprika mixed with cinnamon around the plate rim adds a beautiful finishing touch.)

To Serve

• Build the dressed salad as a base.
• Stack three meatballs slightly offset.
• Tuck the caramelised apple wedges between the meatballs.
• Finish with freshly chopped parsley and a sprig of flat-leaf parsley for garnish.

Paul’s Tip

This is a very elegant dish with beautiful aromas. If you’re not a fan of apples, try peaches or apricots instead – they work just as beautifully with the pork and spices.

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