Makes 18 meatballs


500 g pork mince (ask your butcher)
5 ml (1 tsp) ground nutmeg or cumin
1 JAZZ™ apple in the skin, coarsely grated, and juice squeezed out
20 ml (4 tsp) finely chopped fresh sage
20 ml (4 tsp) finely chopped fresh Italian parsley
finely grated rind of 1 lemon
salt and pepper to taste
oil for frying

To serve

1 JAZZ™ apple in the skin, cut into wedges and then into small cubes
a large handful of baby spinach leaves
white sesame seeds toasted (see tip)
black sesame seeds

  1. Meatballs: Place all the ingredients except the oil, in a large mixing bowl and mix until well combined. Season to taste with salt and pepper.
  2. Roll into about 18 small to medium even-sized balls.
  3. Heat a thin layer of oil in a large frying pan over a medium temperature. Fry meatballs on all sides until golden brown, but not completely cooked.
  4. Reduce the heat, cover with a lid, and simmer for a few minutes until cooked through, but still juicy.
  5. Thread meatballs onto kebab sticks alternating with apple cubes and baby spinach leaves. For an interesting flavour and texture, coat some of the apple cubes in either of the sesame seeds before skewering them. Serve with the remaining sesame seeds to dip into.


  1. Toast white sesame seeds in a large frying pan (without any oil) over medium heat until just golden brown. Take care as these can easily burn.

Created by: Heleen Meyer