To make the tomato sauce, heat the olive oil and gently sauté the onion, spring onion and garlic. Add the tomatoes and cook for 2–3 minutes. Add the chopped basil, ½ a red chilli and cover the pan and cook for a further 10 minutes over a moderate heat.
Add the sugar, vinegar, sweet and sour sauce and season well. Bring to the boil and simmer for a final 10 minutes. Liquidise and then check the seasoning.
For the meatballs whizz all the ingredients in a food processor until well combined. Season with salt and pepper. Using wet hands, make small meatballs by patting the meat as lightly as possible.
Heat the olive oil in a large shallow frying pan. Add the balls and cook over a moderate heat until brown on the underside. Turn the balls over and continue cooking until browned. Remove to a warmed plate.
Reheat the sauce and add the meatballs and cook for a final 10 minutes. Cook the noodles according to the instructions.
Place a heaped spoonful of noodles onto a large warmed bowl and then add the meatballs with the tomato sauce. Garnish with a sprig of coriander and a dusting of freshly ground black pepper.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
*Some Kosher products may only be available in limited stores.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.