• 400 g stale bread
• 2 tbsp olive oil 
• 1 large brown onion (around 200g)
• 3 cloves of garlic 
• 1 celery stalk (around 40g)
• 2 Juicy Marbles filets
• 1 apple (around 160g)
• 10 sage leaves
• 1/2 tsp pepper
• 1 tsp salt 
• 3 tbsp mustard 
• 500 ml vegetable stock
• Olive oil for brushing

1. If using fresh bread, toast it in the oven to dry it out. Preheat the oven to 160 degrees Celsius. Chop/tear bread into small pieces, around 2x2 cm big. Spread the bread on a parchment-lined baking tray and bake for 15 minutes. 
2. While the bread is toasting, finely dice an onion, celery, and garlic cloves, and grate an apple. 
3. Finely chop Juicy Marbles filets. I like to cut them in half lengthwise and thinly slice them to get small pieces resembling minced meat.  
4. Heat 2 tbsp olive oil in a pan. Add onion and fry for 3 minutes, before adding garlic. After 1-2 minutes add celery, sage, and Marbles. Fry for 7-8 minutes before adding grated apple. Cook for another 3 minutes, then season with 1 tsp salt, ½ tsp pepper, ¼ tsp nutmeg, and 2 tbsp mustard. 
5. Add to a bowl with toasted bread.
6. Pour warm vegetable stock over the mixture, cover, and let it sit for 10-12 minutes. Uncover, mix well, and let it cool down. The mixture is a lot easier to shape when cold.
7. Shape into balls (I like to weigh 50 g balls to ensure even size and baking), place on a parchment-lined baking sheet, and brush with olive oil.
8. Bake at 180 degrees for 25-30 minutes until golden brown. If necessary, rotate the baking tray 180 degrees to ensure even browning.
9. Serve with cranberry jam, gravy, or soup of your choice.