Spiced meatballs with tomato and pineapple chutney

1 To make tomato and pineapple chutney, heat oil in a large saucepan set over a medium heat. Add onion, capsicum and chilli to pan. Cook for 4-5 minutes or until onion softens.

2 Add passata to saucepan with pineapple, sugar and vinegar. Cook for 15-20 minutes or until chutney darkens and thickens slightly. Pour chutney into a small serving bowl and set aside.

3 Set a large non-stick frying pan over a high heat. Add fennel seeds to pan and toast for 1-2 minutes or until fragrant. Tip toasted seeds into a large bowl and leave to cool for a few minutes.

4 Add mince, courgette and allspice to fennel-seed bowl with a generous sprinkling of freshly ground black pepper. Wet hands and combine ingredients. Shape pork mixture in 40 x 2cm meatballs. Place meatballs on a large plate. Cover with plastic wrap then refrigerate for 20 minutes.

5 Spray a large non-stick frying pan with oil. Set over a high heat. Add meatballs to pan and cook, turning occasionally, for 8-10 minutes or until browned all over and cooked through.

6 Serve meatballs with chutney.