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Meatballs with ginger and coriander

Ali Nightingale prepares a family favourite...

Ginger and Coriander Meatballs are a family favourite. Children love this meal too, and it’s a smart way of introducing them to spices if they are wary of ingredients such as ginger, chilli or garlic. More often than not, I make this as an oven bake, but the meatballs and sauce works equally well as an accompaniment to spaghetti.

Ingredients for meatballs:
1 slice toasted bread (blitz into breadcrumbs)
500g lean mince (beef, pork or turkey)
2 cloves garlic
2 pinches crushed chillies
2 tablespoons chopped fresh coriander
Salt & Pepper
2 tablespoons chopped fresh root ginger
1 egg
Ingredients for sauce:
I x onion
2 x 400 g tins chopped tomatoes
Salt & Pepper
Other ingredients
Red wine (optional)
Olive Oil
Plain flour
Pasta of your choice (Note: If you oven bake, use a chunky pasta like rigatoni)

Preheat the oven to 180 C. Note: Mix meatball mixture by hand or for a smoother textured meatball, use a food processor. Pop the following ingredients into the processor; toast, mince, herbs, chilli, garlic, egg, salt & pepper and ginger. Process. Roll into balls and coat with a dusting of flour. Heat the olive oil on a medium heat and brown the meatballs.

Prepare the sauce:
Lightly sauté the onion until translucent. Add 2 tins of chopped tomatoes. Add salt & pepper, and a splash of red wine (optional). Bring to the boil, add meatballs and simmer gently for 10-15 minutes. Cook your pasta as per product instructions. If you intend to oven bake, cook to 75% of suggested time as it will continue to cook in the oven. Pop the pasta into an ovenproof dish, add the meatballs and cover with sauce. Bake for 25 minutes. Alternative method is to just cook some pasta, add the meatballs in sauce and serve.