HONEY SPICY MEATBALLS WITH POTATOES AND CORIANDER

HONEY SPICY MEATBALLS WITH POTATOES AND CORIANDER

Serves 4

450g (1lb) steak mince

white of 1 large egg

1 small onion, peeled and finely chopped

1 clove garlic, peeled and crushed

1 tsp sun-dried tomato paste

2 tsp ground cumin

2 tsp ground black pepper

25g (1oz) unsalted butter

2 tbsp honey

1 tbsp Worcestershire sauce

500g (1lb 2oz) baby new potatoes, peeled and cut in half

2 tbsp olive oil

2 tsp ground turmeric

4 tbsp fresh coriander, chopped

salt and freshly ground black pepper

Heat the olive oil in a wok or large non-stick pan.

Add the potatoes, turmeric and salt and pepper to taste and cook over a high heat to get a nice colour on the potatoes, about 10 mins.

Turn the heat down very low, cover with a lid and cook slowly for a further 20 mins.  Stir occasionally until soft and cooked.

Meanwhile, place the mince, onion, egg white, garlic, tomato paste, cumin and black pepper in a bowl and mix well.  Form into 16 small balls.

Heat the butter in a frying pan and add the balls.  Cook on all sides for about 15 mins, tipping off any fat that may come from the balls.  This will ensure the meat browns nicely.

When cooked, tip off the fat and add the honey and Worcestershire sauce.  Swirl the pan around and reduce slightly so the meatballs coat evenly.

Remove the lid from the potatoes and stir in the coriander.  Re-season if necessary.

Serve the potatoes on a warm plate and top with the meatballs.

From The People magazine by Phil Vickery.