Cut the tops of the apples off (part with the stem) so it's flat.

Using a cookie scoop, scoop out the interior making sure to get the whole core. Leave about ¼ an inch around the edges.

Set aside in a small 8x8 or round baking dish.

Pre-heat oven to 400 degrees.

In a large skillet heat over medium high heat.

Crisp the pancetta for about 5 minutes. Don't drain the fat.

Add and saute the onion, celery, and carrot. Add in the scooped out insides of the apple if desired!

Cook for about 5 minutes until tender.

Add the seasoning then taste the veggie mix and add salt and pepper if necessary.

If your meatballs aren't cooked, cook them now in the same skillet. Mine were pre-cooked.

Add 1 tablespoon of the veggie mix to each apple.

Insert 1 meatball into each apple.

Scatter the remaining veggies around the apples in the dish, same with the meatballs.

Top with the parmsean cheese and bake for 10 minutes until the cheese is nicely melted.

Serve with fresh thyme and enjoy!