Double-Coriander Meatballs with Fresh Tomato Sauce

Name: Double-Coriander Meatballs with Fresh Tomato Sauce
Yield: Serves 4
Ingredients: 450 g/1 lb ripe tomatoes, the plum variety if available; 25 g/1 oz butter; salt; black pepper; leaves from 1 medium bunch fresh coriander; leaves from 1 medium bunch fresh coriander; 1 level dessertspoon caster sugar; 3-4 pinches cayenne pepper; 2 teaspoons coriander seeds; 675 g/1½ lb lean minced pork; stalks of 1 medium bunch fresh coriander; 2 large cloves garlic; 1 tablespoon sunflower oil; 1 rounded tablespoon tomato purée

Preparation info

Serves
4

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

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.

Ingredients

675 g/1½ lb lean minced pork
2 teaspoons coriander seeds

Main course
Gluten-free

Method

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