combine the mince, 1 finely chopped onion, 1tbsp worcestershire sauce, apple and chicken stock in a bowl.
Roll into small ball shapes and coat in flour.
Dry fry for 10-15 minutes until cooked through tossing the pan regularly so as to cook on all sides.
Fry the other onion in 2 tbsp water until softened then add tomatoes, 1 tbsp worcestershire sauce and balsamic vinegar. Simmer for 10 minutes.
Serve the meatballs ontop of the sauce.
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