Nadia Sawalha cooks up her delicious Korma Meatballs. Quick, mild enough to tempt the little ones, and so good you'll all want seconds (and thirds) - do share your quick but tasty family food favourites in the comments. Full recipe for this dish below.br br Nadia will be back on Mumsnet for a Twitter party on 23 October. Join in the conversation here: br This recipe is nabbed from Nadia's new recipe book Fabulous Family Food. Order your copy of 'Fabulous Family Food' on Amazon here: br br Nadia Sawalha's Komforting Korma Ballsbr br INGREDIENTS:br 500g chicken mincebr 4 tbsp chopped fresh coriander or parsleybr 1 tsp ground corianderbr 1 tsp ground cuminbr Salt and pepperbr 2 tbs plain flourbr 1 tbsp vegetable oilbr 1 onion, finely choppedbr 2 garlic clovesbr 2 tbsp korma curry pastebr 175ml coconut milkbr 500ml chicken stockbr 16 cherry tomoatoesbr 1 tbsp blanched or flaked almondsbr br RECIPE: br 1. Make the meatballs by putting the mince, fresh herbs, ground coriander, cumin and a good pinch of saltpepper into a bowl - mix thoroughly. Then wet your hands (it stops the meat from sticking) and shape them into balls. Roll each ball in flour.br br 2. Heat the oil in a large non-stick frying pan. Fry the meatballs until they're sealed (brown all over). Take them out with a slotted spoon and set them aside.br br 3. In the same pan - save on the washing up! - fry the onion over a low heat until softened, then add the garlic. Still over a low heat, add the korma paste and fry for another minute or so. Pour in the coconut milk and stock and bring it up to bubble, then turn the heat down low, add the meatballs and gently cook for 10 minutes until the meatballs are cooked through -- popping in the cherry tomatoes for the last few minutes, so they just soften and split.br br 4. Serve on cooked rice with a sprinkling of fresh herbs and almonds on top.