Chipotle Pork Meatballs in Spiced Sauce

While the rice cooks, halve the pepper and discard the core and seeds. Slice into thin strips.
Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).
Roughly chop the coriander (stalks and all).

In a large bowl, combine the breadcrumbs, half the garlic and half the chipotle paste with the salt for the meatballs (see ingredients for amount), then add the pork mince. Season with pepper and mix together with your hands.
Roll the mince into even-sized balls, 4 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto a large baking tray. Bake on the top shelf of your oven until browned on the outside and cooked through, 8-10 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pepper and onion and stir-fry until just soft, 3-4 mins.
Stir in the remaining garlic and cook for 30 secs more.

Add the passata, chicken stock paste, remaining chipotle paste (add less if you don't like too much heat) and water for the sauce (see ingredients for amount) to the pan.
Season with salt and pepper and stir together well, then lower the heat and simmer gently until thickened, 5-6 mins, stirring occasionally.
Once the meatballs are cooked, stir them through the sauce.