Baked Pork, Prune and Apple Meatballs

Finely chopped meat (raw or cooked leftovers) is used a good deal in traditional British cooking – in shepherd’s pie, bubble and squeak, rissoles, and as forcemeat – but these meatballs are meatballs with a difference. The flavour of apples, always a natural with pork, works so well along with the prunes, a reminder of the many medieval British savoury dishes containing the sweetness of dried fruits. The cooking liquor takes on all of these tastes and, when reduced, leaves a good, rich, sti