1 tbsp oil<br />
1 onion, finely chopped<br />
150 g butternut squash coarsely grated<br />
0.5 tsps fresh ginger, grated<br />
0.5 tsps garam masala<br />
0.5 tsps ground cinnamon<br />
0.5 tsps ground coriander<br />
1 x 400g tin chopped tomatoes<br />
250 ml chicken stock<br />
1 tsps sundried tomato paste<br />
1 tsps honey<br />
125 g pork or chicken mince<br />
125 g beef mince<br />
30 g fresh breadcrumbs<br />
15 g Parmesan cheese, grated<br />
0.5 tsps chopped coriander<br />
1 egg yolk<br />
200 g pasta or rice<ol>
<li>To make the sauce heat the oil in a saucepan & add the onion & butternut squash. Sauté for 5 minutes, add the ginger & spices & fry for 1 minute. Add the remaining ingredients.</li>
<li>Season & simmer for 10 minutes until the onion & squash are soft. Blend until smooth.</li>
<li>To make the meatballs mix all the ingredients together & season. Shape into 20 balls.</li>
<li>Bring the sauce to the boil then drop the meatballs in a single layer. Cover & simmer for 15 minutes.</li>
<li>Meanwhile cook the pasta or rice according to the packet instructions</li>
</ol>
Moroccan Meatballs
Unleash the Moroccan flavour in this meatball dish, which is mildly spiced so the whole family can tuck in.
