Pork Meatballs with a Thai Curry Sauce

For the Meatballs

600g Minced Pork

1 Onion, grated

1 Free Range Egg, lightly beaten

50g fresh Breadcrumbs

1 Red Chilli, deseeded and chopped finely

1 Tbsp Fresh Ginger, peeled and grated

1 tsp Garam Masala

2 Tbsp fresh Coriander leaves, chopped finely

Sea Salt and Freshly Ground Black Pepper

1 Tbsp Rapeseed Oil

For the Curry Sauce

3 Tbsp Thai Curry paste

2 Tbsp Fresh Ginger, peeled and grated

4 Tomatoes, chopped

200ml Coconut Milk

200ml Chicken Stock

Juice of 1 Lemon

2 Tsp soft Brown Sugar

To Serve

3 Tbsp Cashew nuts, chopped

2 Tbsp fresh Coriander leaves, chopped

Basmati Rice

Preheat the oven to 200C

For the Pork Meatballs

Place all of the meatball ingredients in a bowl, except the Oil, and mix well together

With wet hands, shape the mixture into small balls and place in a large roasting tin

Drizzle over the Oil and roll each meatball to cover completely

Place the tin in the oven and bake for 15-20 minutes, until the meatballs are golden brown

For the Curry sauce

Heat a large frying pan over a medium heat

Place the Curry paste and Ginger in the pan and cook for 1 minute

Add the Tomatoes and cook for a further 3 minutes, stirring

Add the Coconut Milk and Chicken Stock and bring to the boil

Reduce the heat and simmer gently for 5 minutes

Add the meatballs to the sauce, stir carefully to coat and simmer for 20 minutes

Gently stir in the Lemon Juice and Sugar

Serve the meatballs in the curry sauce over the rice, garnished with Cashew Nuts and Coriander