Method:

STEP 1

Put oven on to 220.

STEP 2

Chop the pecorino into chunks and blend it in a mini food processor /spice grinder into fine breadcrumbs . Add the handful of parsley and the 2 garlic cloves and blitz again till all finely ground. Zest the orange , the lemons and the lime and put all of the meatball ingredients in a a large bowl.Mix by hand till all the ingredients are really well and evenly distributed. Lightly grease a baking tray and shape the mixture into golf ball sized balls ( approx. 40g each). Lay onto tray and bake until they turn a light golden colour ( about 12 mins).

STEP 3

Chop the turmeric and ginger into similar sized chunks and blitz I with the garlic and birds eye chilli in a food the food processor. Squeeze the zested orange ( from earlier) for the juice. Add a couple lugs of olive oil to a pan and cook the spice paste and the garam masala for a few minutes over a medium heat till aromatic. Add the butternut squash, tomatoes – cook for a further 5 mins stirring occasionally. Add coconut milk , and orange juice and cook till the butternut squash cubes are soft ( about 15 mins). Blitz the mixture with a stick blender till the sauce is smooth. Season with salt and pepper to taste.

STEP 4

Serve hot meatballs with sauce spooned over and a dollop of natural yoghurt, finely chopped mint and some sumac.

STEP 5

They are good with cous cous or rice. I use the juice from the zested lemon, a chicken stock cube and the rest of the mint/parsley and olive oil to make the cous cous – and slice the remaining lemon and lime as garnish .