I find meatballs a very versatile dinner/lunch/breakfast/snack option. They can be eaten fresh hot, or cold the next day. They freeze well so work as an easy dinner option on those 'crazy busy' nights. Kids enjoy on the end of a toothpick with some dipping sauce or as a tasty lunch box snack. I will often make a big batch and freeze half or keep some in the fridge for an easy lunch option.These Pork and Apple Cider meatballs are delicious! The fennel in them really brings out the sweet apple flavour. Paired with grilled apple, haloumi and walnut, makes an amazing protein packed lunch or dinner option. You can click here for a child friendly version of this meal.

Meatball Ingredients:
  • 500g pork mince (or 250g pork mince and 250g chicken mince)
  • 1/2 tsp sea salt
  • 2 Tbs apple cider vinegar
  • 1 small apple peeled and finely grated
  • 1/2 tsp pepper
  • 1/2 tsp ground fennel
  • 1 small egg
  • 3 Tbs coconut flour
  • Coconut oil for frying
  1. Put all ingredients in a bowl and mix throughly - the more you mix the better they will hold together. Can also put in food processor and mix together.
  2. Roll tablespoons full into balls and refrigerate for at least 30 mins (can also make the day before and refrigerate until ready to cook - makes flavour more intense).
  3. Heat coconut oil in pan, add meatballs and fry until cooked through and browned all over.
  4. Remove from pan, cover in tinfoil and set aside
  5. Makes approx 20 meatballs


Salad Ingredients:

  • 8 slices of Haloumi (or as much as you feel like eating)
  • 1 apple sliced into thin wedges
  • 1/4 cup walnut pieces
  • Mixed salad greens


  1. Heat 1 Tbs coconut oil in pan.
  2. Add apple slices and haloumi, cook until haloumi is golden on both sides and apple has camarlised slightly.
  3. Place salad greens on a plate, top with apple and haloumi, add some meatballs and sprinkling of walnuts.
  4. Top with a drizzle of olive oil or Raspberry Dressing

Raspberry Dressing:

Process together - 1/4 cup fresh or frozen raspberries, 1 tsp whole seed mustard, 2 Tbs apple cider vinegar and 1/4 cup olive oil (light) or macadamia nut oil