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1
Start by mixing the meat for the meatballs: Put the ground pork in a bowl, add salt, pepper, the dried sage and grate haft an onion. Stir - then add one egg, the breadcrumb, salt and pepper and a little milk just a tablespoon or two. Stir again - the meat mixture needs to come together as a dough almost. It needs to be able to hold a shape. Set aside for at least one hour.
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2
Chop the remaining onion (1 1/2) and cut the apple into smallish chunks.
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3
Bring a pot of salted water to the boil - meanwhile shape the meat mixture into balls. I prefer small meat balls - i usually use a teaspoon to shape them.
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4
Once the water is at a boil - dump 6-7 meatballs into the water - don't crowd the pot. They are done, when they float to the top - about 3-4 minuts. Boil them in batches and set aside - and save the liquid.
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5
In a heavy pot - I use an enameled pot - melt the butter and then add the curry, onion and apple. Give it a good stir and gently fry for 4-5 minutes being careful not to brown the onion.
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6
Then add the flour and stir for a short while to start cooking it like a roux. Then start adding cooking liquid from the meat balls one ladle at a time while stirring vigorously until a thick sauce forms - then switch from the cooking liquid to milk until you have a fairly thin sauce. Add salt and pepper and the meat balls. Let the dish gently cook for about 5 minutes - it's alright to cook it longer, as long as it does not burn at the bottom which this kind of sauce has a tendency to do.
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7
Serve in a deep dish with white rice cooked with raisins, sliced tomato and mango chutney.
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8
For a dessert my Lemon Halfmoons (http://food52.com/recipes/20734-lemon-halfmoons) and a cup of strong Early Gray tea would be wonderful.
