serves 4 ready in about 50mins plus 1-2 hours chilling
1lb 12oz/ 794g extra lean minced pork 3 crushed garlic cloves 1 egg yolk 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground nutmeg 1 tsp ground cinnamon salt and freshly ground black pepper
For the sauce: Fry Light 1 finely chopped onion 1 crushed garlic clove 2x 400g cans of chopped tomatoes 1/4 tsp sweetener 1 tsp sweet smoked paprika salt and freshly ground black pepper large handful of fresh finely hcopped flat leaf parsley
1. Put the mince, garlic, egg yolk and spices in a bowl and, using your fingers, mix until well combined. Season. Cover and chill in the fridge for 1-2 hours.
2. To make the sauce, heat a large frying pan sprayed with Fry Light and add the onion and garlic. Cook over a medium heat for 5-6 minutes. Add the tomatoes, sweetener and paprika and bring to the boil. Reduce the heat to low, and cover and simmer gently for 12-15 minutes, stirring occasionally.
3. For the meatballs, make small balls from the mince mixture (allow 5-6 per serving). Add the meatballs to the sauce in a single layer and stir gently. Continue to cook over a gentle heat for 12-15 minutes, or until meatballs are cooked through and the sauce has thickened. Remove from the heat and season to taste. Serve in warmed bowls, scattered with the chopped parsley.
Preheat your oven to 220'C/425'F/Gas 7. Peel and cut 1lb 12oz/ 794g potatoes into bite size cubes. Season and roast in the oven for 15-20mins, or until browned. Put a 400g can of chopped tomatoes, 1 chopped onion and 2 crushed garlic cloves in a pan and place over a medium heat. Cook for 10-15 mins. Remove the tatties from the oven and put in a warmed serving dish, Pour the sauce over the potatoes, mix well and serve garnished with a handful of finely chopped fresh parsley.