- 600g/1lb 5oz minced pork
- 1 medium onion, grated
- 1 free-range egg, lightly beaten
- 50g/2oz fresh white breadcrumbs
- 1 long red chilli, deseeded and finely chopped
- 2 tsp grated fresh ginger
- 1 tsp garam masala
- 2 tbsp chopped fresh coriander
- pinch sea salt
- freshly ground black pepper
- 1 tbsp grapeseed oil
- 3 tbsp ready-made massaman curry paste (available in Thai markets and in some supermarkets)
- 2 tsp grated fresh ginger
- 4 tomatoes, chopped
- 200ml/7fl oz coconut milk
- 200ml/7fl oz chicken stock
- 1 tbsp lemon juice
- 2 tsp brown sugar
- 3-4 tbsp cashew nuts, lightly toasted and finely chopped
- 2 tbsp chopped fresh coriander
- steamed basmati rice
- Preheat the oven to 220C/425F/Gas 7.
- For the meatballs, place all the meatball ingredients except the oil into a large mixing bowl and mix together well with your hands.
- With wet hands, shape the mixture into small balls and place into a large roasting tin. Drizzle over the oil and stir gently to coat.
- Transfer the tin to the oven and bake for 15-20 minutes, or until the meatballs are golden-brown.
- Meanwhile, for the curry sauce, heat a large frying pan over a medium heat. Place the curry paste and ginger into the pan and cook, stirring, for one minute.
- Add the tomatoes and cook, stirring occasionally, for another 2-3 minutes.
- Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer gently for five minutes.
- Add the meatballs to the sauce, stir carefully to coat and simmer in the sauce for 20 minutes.
- Gently stir in the lemon juice and brown sugar.
- Serve the meatballs in curry sauce over steamed rice, garnished with the cashew nuts and coriander.