Meatballs:

1. Place apple (50g), fennel (1/2), onion (1/2), garlic (1) and parsley (6) into bowl. Speed 7 / 5 seconds. Scrape down. Repeat.
2. Add pork (500g), fennel seeds (1.5 tsp), salt and pepper to the bowl. Speed 6 until combined.
3. Pour mince mixture out into a bowl.
4. Roll 30 small bite size balls from the mixture. Place onto a plate and into the fridge for two hours or longer to develop the flavours. We have also had success with cooking immediately, but the flavours will not be as developed.
5. Heat non stick frying pan over medium heat. Add half of the balls to the pan. Cook for approximately 12 minutes or until cooked through, turning meatballs often with tongs. Set this batch aside and keep warm. Cook remaining batch. Best served warm.
6. Alternative: If you are cooking multiple batches, you can also consider cooking for 25 minutes in a 180C oven to save stove time. We have had success with both methods.

Dip:

1. Add apple (from 2 apples), capsicum flesh (from 1 capsicum) and fennel bulb (1/2) to the bowl. Chop Speed 6 / 1 second. Scrape down sides.
2. Add apple cider vinegar (20g) and paprika (1 tsp) to the bowl. Program 16 minutes / 100C / Speed 2.
3. Add salt flakes (1/2 tsp) and apple juice (130g) to the bowl. Blend to a chunky puree Speed 8 / 30 seconds. You may need to scrape down the sides and start again if you hear that the blades are not making contact with the food.
4. Transfer into a serving bowl for dipping.