I have always been a sucker for meat balls of any description, particularly those spicy little numbers that one finds at fancy cocktail parties where the food is a few steps up from the soggy triangles that pass for sandwiches, little greasy pies and soggy spring rolls.

But still the best meat balls of them all are the ones you make at home, whether they are traditional Cape frikkadels, spicy Malay numbers, or the heavenly lamb delicacies we will be making today.

Up until quite recently, meat balls were generally regarded as passé and, along with other traditional foods such as devilled kidney and liver (both coming soon!), they were hardly seen on eating out menus or on home entertainment tables.

But, they are back in food fashion in all sorts of flavours and served with interesting sauces and side dishes.

On a cold winter's evening I love large frikkadels with mashed potatoes, fried onions, gravy and veg as a main course because it's good, honest food.

But today's lighter dish is a perfect summer or winter starter which you can just as easily serve for lunch with a big salad.

For the meatballs you need:

Instructions:

Place the bread slices on a plate and pour over the milk. Soak well, the squeeze out milk and give it to the cat or dog.

Mix the egg with the bread, then add the mince, onion, curry powder (or spice of your choice) and coriander leaf.

Mix well, add salt and pepper then roll into balls slightly smaller than golf balls. Sprinkle crumbs on a plate and roll balls in the crumbs until lightly coated.

Brush non-stick oven roasting dish with a little oil, place the balls in the dish under a hot grill and grill until golden brown.

Remove from heat and set aside.

For the garlic wedges:

Remove crust from four slices of white bread and slice bread across to form four tri-angles.

Peel four six to eight cloves of garlic and chop finely.

Mix garlic with three tablespoons olive oil, a good grinding of coarse sea salt and a teaspoon of fresh or dried rosemary.

Brush the bread quarters with the herb and oil and grill under high heat until bread is crispy.

Set aside but keep warm.

For the sauce:

Mix together well and add salt if required.

Serve the meat balls, garlic wedges and the sauce together.