Don’t you have days when you’d like to snack out on a variety of nibbles rather than sit down to meat and two veg? Have some bowls of dips around with oven crisped tortilla chips and these lovely meatballs on cocktail sticks to enjoy straight from the pan? It certainly goes down well with the kids, who, let’s face it, are grazers. Guacamole, taramasalata, tzatziki and houmus are fantastic when home-made, but the shop-bought versions aren’t half bad either so for a night off from cooking just spend a few minutes cooking the Riverford meatballs and let the rest come out of the fridge.

Ingredients - serves 4-6

1 x pack of Riverford spiced meatballs
olive oil
3 shallots, finely chopped
tin of Essential chopped tomatoes
2 tbsp finely chopped coriander
1 lime cut into wedges

Method

Fry the chopped shallot gently in olive oil for a few minutes to soften then turn up the heat, add the spicy meatballs and brown them all over - this should take about 6-8 minutes. Now add a can of chopped tomatoes and simmer for a further 20 minutes, by which time the meatballs should be completely cooked through and the tomatoes have become a thick coating sauce. Tip into a serving bowl and scatter with chopped coriander leaf and leave wedges of lime beside them. Skewer each with a cocktail stick for easy eating.