1.To make mint and coriander chutney: combine onion, chilli, garlic, ginger, coriander and mint in a bowl; mix well.
2.Preheat the oven to moderate (180°C/160°C fan-forced). Combine mince with spices and salt in a bowl; mix well. Shape the mixture into small balls. Heat the oil in a non-stick pan. Toss the meatballs in the hot pan, in batches, for about 2 minutes or until browned all over, but not cooked through.
3.Transfer the meatballs to an ovenproof dish, bake in a moderate oven for about 10 minutes or until cooked through.
4.Serve meatballs hot, sprinkled with the mint and coriander chutney, if desired.
Meatballs suitable to freeze. Not suitable to microwave.
Note
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