This recipe should perhaps be called triple-coriander as the meatballs contain the seeds and stems and the tomato sauce the leaves. It is a very popular everyday dish for all the family and excellent with a bowl of tagliatelle or other pasta.
Put the minced pork into a bowl. Grind the coriander seeds as finely as you can with a pestle and mortar. Peel the garlic and chop finely. Slice the coriander stalks across finely. Add these ingredients to the pork with the tomato purée, a generous sprinkling of salt and plenty of black pepper. Using a wooden spoon, mix together very thoroughly. Then, with wet hands, form the mixture into small balls about the size of large marbles.
Heat the sunflower oil in a large frying pan and fry the meatballs over a low to medium heat for 15-20 minutes, turning them to brown all over. Using a slotted spoon, transfer the balls to a serving dish and keep warm in a low oven while you make the sauce. Pour excess fat from the pan but do not wash it.
To make the sauce, put the tomatoes into a bowl, pour boiling water over them and leave for about 2 minutes, then drain, peel and chop roughly. Melt the butter over a fairly low heat in the frying pan in which the meatballs were cooked. Add the chopped tomatoes and stir around for 8-10 minutes, until completely mushy. Then add the sugar, a good sprinkling of salt and the cayenne pepper. Stir around for another minute, then remove from the heat.
Roughly chop the coriander leaves and stir them into the sauce just before spooning it either directly on to the meatballs or into a separate bowl. Serve immediately.
© 1997 Josceline Dimbleby. All rights reserved.