Coriander, chilli and lime meatballs

Coriander, chilli and lime meatballs recipe
      Take 500g pork mince and place in a mixing bowl. Add 1 finely diced shallot, 2 finely diced large cloves of garlic, 1 teaspoon of ground coriander, the zest of 2 limes finely grated, a small bunch of parsley roughly chopped and 2-3 hot red chillies, seeds removed and finely diced. Add a generous pinch each of salt and cracked black pepper. Mix everything together thoroughly, squeezing the mixture together in your fists. Place the mixture in the fridge for at least 30 minutes to allow the mixture to firm up, making it easier to roll into balls. 
      To make the couscous; put 350g of fine couscous in a bowl and add 450ml of boiling water. Cover and leave for 5 minutes. Fluff up the couscous with a fork, add more water and soak further if need be. Add a generous glug of olive oil, a large bunch of fresh coriander leaves roughly chopped, and the juice of 3 limes. Mix and season to taste with salt. 
      Pre-heat the oven to 220C/Gas mark 7. Shape your meatballs to about 3cm diameter, then heat a frying pan suitable to go in the oven (ie one with a metal handle, not plastic) and add a splash of vegetable oil (don’t use olive oil as it burns at too low a temperature). Fry the meatballs over a high flame, constantly turning them until they are uniformly browned, then place them in the oven for about 5 minutes. Serve on a pile of couscous and garnish with some finely sliced chilli.