1. Heat the 2 tablespoons of oil in a saucepan and sauté the onion for 4 minutes until softened. Add the garlic and sauté for 30 seconds.
Set aside to cool.
2. Mix together the minced meat, breadcrumbs, parsley, parmesan, passata, grated apple and the crumbled stock cube. Stir in the sautéed onion and garlic and add the beaten egg to bind.
3. Dust your hands with flour and form the mixture into about 20-25 mini meatballs. Heat the extra oil in a frying pan and sauté the meatballs until cooked inside. Drain on kitchen towel before serving.