Pork Meatballs with Curry Sauce

Do you like meatballs? Do you like the flavours of Thai food? Do you like the idea of combining the two and creating an easy, quick and delicious week-night meal that could double as dinner party food? Me too, let's be friends - friends who eat Pork Meatballs with Curry Sauce.

Pork Meatballs with Curry Sauce 
adapted from Bill Granger's Holiday

Serves 4

For the Meatballs:
500g ground pork
1 onion, grated
1 egg, lightly beaten
55g fresh white breadcrumbs
1 long red chilli, seeded and finely chopped
2tsp grated fresh ginger
1tsp garam masala
2tbsp chopped fresh coriander
Sea salt
Freshly ground black pepper
1 tablespoon grapeseed oil (or other lightflavoured oil)

For the Curry Sauce:
3 tablespoons massaman curry paste
2 teaspoons grated fresh ginger
400g tin of chopped tomatoes
200ml coconut milk
200ml chicken stock
1 tablespoon  lime or lemon juice
2 teaspoons palm or brown sugar

To Serve:
3-4  tablespoons cashew nuts, lightly toasted and finely chopped
2  tablespoons chopped fresh coriander
Steamed rice

Pre-heat the oven to 220 degrees C. To make the meatballs, put all the ingredients except the oil in a large mixing bowl and mix together well with your hands. Shape into small balls.

Put the meatballs in a large roasting tin, drizzle with the oil and then toss gently. Bake in the oven for 20 mins, or until golden.

To make the curry sauce, heat a large frying pan over medium heat. Add the curry paste and ginger and cook, stirring, for 1 min. Add the tomatoes and cook, stirring occasionally, for another 2-3 mins. Add the coconut milk and stock and bring to the boil. Reduce the heat to low and leave to simmer for 5 mins. Add the meatballs, stir carefully to coat and then simmer in the sauce for 20 mins. Gently stir in the lemon juice and brown sugar.

Garnish with the cashew nuts and coriander and serve over steamed rice and an Apple, Cucumber and Mint Salad.