Go mad for MEATBALLS!

SERVES Tthis baked red curry with pork and sambal meatballs is sure to hit the spot on a cold night

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Preheat oven to 180°C. Place 70g long grain rice in saucepan, cover with 140ml water and bring to boil. Reduce heat to simmer and cook for 10-15 mins or until the water is absorbed and rice is tender. Leave to steam for 10 mins, then remove and spread over a baking tray to cool. To make meatballs, place 500g beef chuck, chopped, 500g pork fillets, chopped, 25g grated ginger, 4 garlic cloves, 2 tbsp chilli sambal, 2 tbsp fish sauce and 2 tbsp light soy sauce into a food processor and blend. Blend the meatball mixture until it is a smooth paste with no chunks and transfer to a large mixing bowl. Add the rice and combine well. Place 70g plain flour on a large plate. Scoop out a heaped tbsp of meat mixture and form into a ball. Place meatball onto the floured plate and roll until covered, set aside on baking tray. Repeat with remaining mixture. Heat 3 tbsp vegetable oil in a deep frying pan over medium heat. When hot, fry the meatballs in batches until golden brown, leaving to drain on paper towels. Place 2 tbsp red curry paste in a dry frying pan over medium heat and cook until fragrant. Add to a bowl with 4 sliced garlic cloves, 30g grated ginger, 3 sliced onions and 1 sliced long red chilli. Add 2 tbsp fish sauce, 2 tbsp light soy sauce, 800ml coconut milk, 1 tbsp palm sugar and juice of 1 lime and mix well. Place meatballs in a casserole dish and pour coconut mixture over top. Cover and cook in the oven for 1 hour. Add 40g chopped Thai basil and 1 bunch chopped choy sum, stirring through. Cover and return to oven for further 30 mins. Remove, garnishg with fresh coriander and sserve with steamed rice.