Thai Spaghetti Recipe with Meatballs

In a mixing bowl, combine ground pork with all meatball seasonings.
Stir in chopped coriander until well mixed.
Cover and refrigerate for 30 minutes.
Shape the mixture into small, bite-sized balls.
Heat oil in a pan over medium heat and pan-fry until golden brown and cooked through.
Transfer to a plate and set aside.

Lightly score the tops of the tomatoes with a sharp knife.
Boil until the skins begin to lift.
Peel while still warm, then mash the flesh.
Heat oil in a pan over low-medium-heat and sauté chopped onion and garlic until fragrant and lightly golden.
Stir in the mashed tomatoes and cook until well mixed.
Transfer the sauce to a blender and blend until smooth for an even texture.
Return the sauce to the same pan, season with salt and pepper, add the cooked meatballs, give everything a good stir, and remove from the heat.

Boil the pasta until al dente, then drain well.
Plate the pasta and spoon over the sauce and meatballs. Reheat the sauce briefly if it has cooled.
Sprinkle with shredded cheese (optional) and enjoy!

Nutrition information is provided as a courtesy and should be considered approximate.