Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Peel and grate the garlic (or use a garlic press). Quarter, core and grate the apple (no need to peel).

Halve, peel and thinly slice the red onion. Chop the potatoes into 2cm chunks (peel first if you prefer).

In a large bowl, combine the breadcrumbs, grated apple, dried rosemary, salt for the breadcrumbs (see pantry for amount) and half the garlic, then add the pork mince. Season with pepper and mix together with your hands.

Roll the mince into evenly-sized balls, 5 per person.

Pop the meatballs onto a large baking tray. When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

Once cooked, remove from the oven and set aside.

Meanwhile, when boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.

Add the balsamic vinegar and sugar for the onions (see pantry for amount) to the onion pan and cook until caramelised, 1-2 mins more.

Add the red wine stock paste and water for the gravy (see pantry for amount) to the onion.

Bring to the boil, then lower the heat and simmer until reduced, 5-6 mins. Add a splash of water if it's a little thick. TIP: If you’re feeling decadent, add a knob of butter (if you have any).

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Meanwhile, heat a drizzle of oil in another medium saucepan on medium-high heat.

Once hot, add the cabbage and remaining garlic and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or some foil). Cook until just tender, 3-4 mins.

Add your cooked meatballs to the gravy and gently turn to coat. Warm for 1-2 mins until piping hot, then remove from the heat. 

Serve the meatballs and red wine gravy with the mash and cabbage alongside. 

Enjoy!