I saw this Pork Meatballs recipe being made by Maura Dufficy at a Bord Bia demonstration and I asked her could I pass it on to the Farmers Journal and Country Living readers. It is such a good meal and so easy to make. I love that Thai influence on our cooking.

Instead of pork this would also work well with minced turkey, or chicken, or beef. You could make it with a simple tomato sauce but I love the curry taste.The pork with apple and cider is my take on the popular combination of pork and apple sauce. I like the breadcrumbs on top and you could add oats or nuts if you want more texture. The shoulder is a delicious cut and good value. Your butcher will trim and dice it for you. You could, if you like, use pork chops but if you do take care as they will cook faster. I like this with cider but I do notice the huge increase in Irish craft beers around the country and one of them would be well worth trying.

Happy cooking

Pork Meatballs with Coriander and Coconut Milk

Serves 6

750g lean minced Quality Assured pork

1 onion, very finely chopped

1 egg, lightly beaten

50g breadcrumbs

1 red chilli, deseeded and finely chopped

1 tsp garam masala

6cm piece fresh ginger, peeled and finely chopped

4 tbsp fresh coriander, chopped

1 tbsp rapeseed oil

2 tbsp curry paste

400g fresh tomatoes (about 4 large), chopped

400ml can coconut milk

2 tbsp lemon juice

1 tbsp flaked almonds, toasted

Steamed rice, to serve

Salt and freshly-ground black pepper

  • Heat the oven to Gas Mark 7, 220°C (425°F).
  • Put the mince, onion, egg, breadcrumbs, chilli, garam masala, half the ginger and half the coriander in a bowl. Season with a little salt and black pepper. Mix well then shape into 18 even sized balls approximately 4cm in diameter. Put the meatballs in a large roasting tin and drizzle over the oil. Toss gently. Place in the oven and cook until golden, about 15 minutes.
  • While the meatballs are cooking make the sauce. Heat a frying pan and add the curry paste and remaining ginger. Cook for a minutes, stirring all the time. Then add the tomatoes and continue to cook for 2-3 minutes. Add the coconut milk and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
  • Pour the sauce over the meatballs, mix well. Return them to the oven and cook for another 20 minutes. Just before serving stir in the lemon juice and scatter over the remaining coriander and the almonds. Serve 3 meatballs per serving with steamed rice.

    • Pork with Apple and Cider

    Serves 4

    500g pork, shoulder well trimmed and diced

    1–2 tablespoon rapeseed oil

    1 medium onion, finely chopped

    1 clove garlic, finely chopped

    1 good tablespoon plain flour

    250mls dry cider

    1 large cooking apple, chopped

    3 tablesp cream

    1 bay leaf

    Salt and freshly-ground black pepper

    Garlic Topping

    25g butter

    1 clove garlic,

    Chopped 50g breadcrumbs

    Grated rind of a lemon

    1 tablespoon fresh parsley, chopped

  • Preheat the oven to Gas Mark 4, 180°C (350°F).

  • Heat a tablespoon of oil in a frying pan. Add the pork, a few pieces at a time, and brown well. Remove the meat as it browns to a shallow baking dish. Add a little more oil to the pan if necessary. Add the onion and garlic and cook for a couple of minutes until softened. Stir in the flour and cook for a minute or two. Add the cider, stirring all the time. Then add the apple, cream, bay leaf and seasoning. Pour the sauce over the pork in the baking dish. Cover with foil and cook in the preheated oven for approximately 1½ hours or until the pork is tender.
  • Meanwhile make up the topping. Melt the butter in a large pan. Add the garlic and breadcrumbs. Toss together for two to three minutes until crispy. Add the lemon rind, parsley and a little seasoning. Set aside.

  • When the pork is cooked, taste for seasoning.