Place the mince in a medium bowl, add the dill, breadcrumbs, nutmeg and a generous amount of freshly ground salt and pepper. Coarsely grate the apple and add to the mince. Mix well. Divide the mixture into 24 then use wet hands to roll each into a neat ball. Set aside.
For the sauce, heat half the oil in a frying pan, add the onion and saute for 5 mins until soft. Add the garlic and cook for a further 1 minute. Transfer to a plate. Add remaining oil to the frying pan, add the meatballs and cook, turning until golden all over. Return the onion and garlic to the pan, then add the stock and simmer for 5 mins. Add the cream and cook, stirring to make a smooth slightly thickened sauce. Serve with the redcurrant sauce. Tastes great served with mashed potatoes and green vegetables.
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