Ingredients

Steps

• Preheat the oven to 220°C.
• Mix all meatball ingredients except oil in a large bowl.
• Shape the mixture into balls and place in a roasting tin coated with oil.
• Bake for 15-20 minutes until golden-brown.
• Sauté curry paste and ginger in a frying pan for one minute.
• Cook chopped tomatoes in the pan for 3 minutes.
• Stir in coconut milk and stock, then simmer for 5 minutes.
• Add meatballs to the sauce and simmer for 20 minutes.
• Stir in the lemon juice and brown sugar.
• Serve over rice garnished with cashews and coriander.