For the Meatballs

  • 125 g pork mince
  • 125 g beef mince
  • 30 g fresh breadcrumbs
  • 15 g parmesan grated
  • 1/2 tsp chopped coriander
  • 1 egg yolk

Tagine Sauce

  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 150 g (5 1/2 oz) butternut squash, coarsely grated
  • 1/2 tsp fresh ginger, grated
  • 1/2 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 1 x 400 g (14 oz) can chopped tomatoes
  • 250 ml (9 fl oz) chicken stock
  • 1 tsp sundried tomato puree
  • 1 tsp honey


  1. First make the tagine sauce. Heat the oil in a saucepan and add the onion and butternut squash. Sauté for 5 minutes, then add the ginger.
  2. Add the spices and fry for one minute. Add the remaining ingredients. Season and simmer for 10 minutes until the onion and squash are soft.
  3. Blend using a hand blender until smooth. Pour back into the saucepan.
  4. To make the meatballs, put all of the ingredients into a bowl. Season and mix together. Shape into 20 balls.
  5. Bring the sauce up to the boil, then drop the meatballs into the sauce in a single layer. Cover and simmer for 15 minutes.
  6. Meanwhile cook the pasta or rice according the packet instructions and drain.
  7. Serve the meatballs with the pasta or rice.
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