CHINESE MEATBALLS

It maybe snowing outside but these meatballs will make you feel warm and alive with their vibrant colours and flavours!

500g minced pork

75g breadcrumbs

2 garlic cloves, crushed

5cm piece ginger, peeled and grated

1 lime

1 egg, beaten

1tbsp tomato ketchup

1 small tin pineapple pieces, drained

12 cherry tomatoes, halved

4 spring onions, finely chopped

1-2drops tabasco sauce, optional

3tbsp each runny honey and soy sauce

salt and ground black pepper

cooked basmati rice and coriander sprigs to serve

Place the mince in a large bowl with the breadcrumbs, add the garlic, ginger, grated lime rind, egg and ketchup. Using your hands or a wooden spoon, mix and squash it all together until fully combined. Then shape the mince mixture into 16 equal balls. Place on a plate and chill for 30min.

Put the drained pineapple pieces in a small bowl with the tomatoes, spring onions, tabasco, honey and soy sauce. Stir well, season and set aside.

Place the meatballs on a non-stick ovenproof tray and either grill or roast them at 200°C for 15-20min, turning them every so often.

When the meatballs are cooked served with basmati rice and some of the salsa. Garnish with chopped coriander.