Meatballs are an easy classic and they’re taken up a notch here with some added spice. This dish is perfect served alongside smashed avocado for some cooling action and a crunch of fresh slaw.

EQUIPMENT

• Mixing bowl
• Chopping board
• Chopping knife
• Wooden spoon
• Measuring jug
• Small saucepan with lid
• Sieve
• Mandolin
• Tongs

INGREDIENTS

• Beef & Pork Meatballs
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp smoked paprika
• 1 pinch ground cinnamon
• 3 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 800 g tinned chopped tomatoes
• 200 ml organic beef stock or chicken stock
• 2 tsp white wine vinegar
• 2 avocado
• ½ lime juice
• 1 large handful fresh coriander
• 250 g basmati rice

For the slaw:

• 2 carrot
• ½ red cabbage small
• ¼ white cabbage
• 150 g mangetout
• 1 green apple
• 2 tbsp mayonnaise
• 2 tbsp Greek yoghurt
• 1 tsp white wine vinegar
• 3 tbsp extra virgin olive oil
• 1 good handful fresh coriander

METHOD

1. Peel and finely chop both the onion and garlic.
2. Heat half the oil in a large pan. Brown the meatballs all over then scoop onto a plate.
3. Add the rest of the oil and the onion and garlic to the pan with the cumin and coriander, the paprika and cinnamon.
4. Add the tomatoes and stock to the pan alongside a splash of water and season well, allowing to simmer for 15 minutes.
5. Meanwhile, make the slaw. Julienne the carrots and shred the cabbages on a mandoline (or use a coarse grater). Slice the mangetout lengthways and cut the apple into matchsticks.
6. Toss all together with the mayo, yoghurt, vinegar and oil and season well.
7. Return the meatballs to the pan and simmer for a further 15 minutes, adding another splash of water if it gets too thick.
8. Season with salt & pepper, scatter with some coriander leaves, and serve the meatballs with the steamed rice, a few slices of avocado, slaw and a squeeze of lime juice scattered with coriander.