In a bowl, mix the meat with ginger, nutmeg, curry, salt and potato starch. Add milk. Leave while you make the stuffing.
In a pot, mix the prunes and apple with caraway and a pinch of curry powder. Pour over port wine and bring the mixture to boil. Boil for 3-5 minutes until it starts to thicken. Remove from heat and allow to cool.
Dip a spoon in some cold water. Take a nice handful of the meat pate and flatten it out in your hand. Add some of the apple and prune mixture to the pate and try to seal of the stuffing so that the stuffing remains inside the meatball.
Fry the meatballs in butter over medium high heat. It takes about 7 minutes, depending on the size of your meatballs.