A delicious canape or part of a meal when served with rice and a slaw or stir fried veg. These pack a lot of flavour and bring much joy – they're one of my most loved canapés served at parties, I can never make enough. You can cook them the day before and reheat.

1. Preheat the oven to 200°C. Pop all the meatballs ingredients in a bowl, season generously with salt and pepper, and mix – I use my hands. When thoroughly mixed roll into balls, about 2 bites’ worth (slightly smaller than a golf ball) then place into an oven proof dish, slightly spaced apart.
2. Mix together the marinade ingredients, and pour over. Pop into the oven for about 15-20 mins until golden.
3. Remove from the dish, dry on a little kitchen roll and serve on cocktail sticks with a dipping sauce if you wish, I often use sweet chilli sauce.

Charlotte’s time-saving tip: If you want to make ahead, then do so up to 24 hours in advance, cool and simply reheat on a foil lined baking tray or dish at 180°C for a few mins.