In a small bowl, mix together the
pork, breadcrumbs, egg, finely chopped
onions and the chopped coriander
leaves. Season, mix well and shape into
small meatballs. Over a medium heat,
add 1 tbsp of the oil to a large frying pan
and brown the meatballs on all sides,
then remove from the pan and set aside.
Add the remaining oil, sliced onion,
garlic, coriander stems and some salt.
Cook for 5 mins, then add the passata
and chipotle paste. Pour in 100ml water
and stir well, then simmer for 10 mins
before adding the meatballs and cooking
for a further 5 mins. Serve with potatoes
or rice and scatter with the extra