For the sauce

  • 1tbsp Olive oil
  • 1 Onion, finely chopped
  • 150g Butternut squash, grated
  • ½tsp Fresh ginger, grated
  • 1tsp Garam masala
  • ½tsp Cinnamon
  • ½tsp Ground coriander
  • 400g Chopped tomatoes
  • 250ml Chicken stock
  • 1tsp Sundried tomato purée
  • 1tsp Honey

For the meatballs

  • 125g Pork mince
  • 125g Minced beef
  • 30g Breadcrumbs
  • 15g Parmesan, grated
  • ½tsp Fresh coriander
  • 1 Egg yolk

To serve

  • 200g Rice or couscous


  • STEP 1

    First make the tagine sauce: Heat the oil in a saucepan and add the onion and butternut squash. Sauté for 5 minutes, then add the ginger.

  • STEP 2

    Add the spices and fry for 1 minute. Add the remaining ingredients. Season and simmer for 10 minutes until the onion and squash are soft.

  • STEP 3

    Blend using a hand blender until smooth. Pour back into saucepan.

  • STEP 4

    To make the meatballs put all the ingredients into a bowl. Season and mix together, then shape into 20 balls.

  • STEP 5

    Bring the sauce to the boil, then drop in the meatballs in a single layer. Cover and simmer for 15 minutes.

  • STEP 6

    Meanwhile, cook the rice or couscous according to the instructions on the packet. Drain and serve with the meatballs.

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