This is adapted from a recipe in a Rosemary Conley magazine years ago – her recipes are always excellent! This is a quick and easy low fat meal – I usually serve it with basmati rice and a salad on the side.

Serves 4

For the meatballs:
450g or 1lb lean minced pork
1 medium onion finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground chilli
2 tablespoons mango chutney
salt & pepper

For the sauce:
1 x 400g tin chopped tomatoes
1 small red chilli, seeded and finely chopped
1 vegetable stock cube
2 tablespoons tomato puree
1 tablespoon fresh coriander

Pre-heat the oven to 180 degrees (fan forced).

In a large mixing bowl, combine the pork with the other ingredients.

Form the mixture into golf ball sized pieces, roll until smooth and then place into an overproof dish.

Combine the sauce ingredients together in a saucepan and bring to the boil. Pour over the meatballs and place in the oven for 35-40 mins.

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