Preheat the oven or air fryer to 200 °C. Combine the pork mince, onion powder, ginger, grated apples, garlic, curry paste, salt, pepper, lime zest and juice, and meat seasoning in a large bowl. Mix until well combined, without overworking the meat. Shape the mixture into meatballs, weighing about 60-65 grams each. (Note: it’s easier to shape the meatballs if your hands are moistened with oil or water.) Arrange the meatballs in a single layer on an oven tray. Bake until browned and cooked through, about 15-20 minutes.
Add the olive oil and chopped onion to a saucepan over medium heat. Sauté until translucent. Add the grated ginger, garlic and curry paste, stirring until well combined. Pour in the vegetable stock and coconut milk, whisking to combine. Keep on high heat for 15 minutes or until the sauce has reduced and thickened. Just before serving, add the meatballs to the sauce and toss to coat.
Cook the rice noodles according to the packaging instructions. Portion into bowls and add meatballs and curry sauce to each. Add radish slices, a pinch of sprouts, diced apples, and charred chilli to each. Add a few coriander leaves to each bowl and sprinkle with sesame seeds. Serve immediately.
