Step 1

Add oil to a large fry pan and place over medium-high heat.

Step 2

Slice each peach into eight pieces, add to pan and cook briefly until the slices are lightly caramelized. Remove peaches from pan and set aside.

Step 3

Spread the cornflour on to a plate and roll each meatball to coat.

Step 4

Add meatballs to the pan and brown on all sides.

Step 5

Meanwhile make the sauce in a small bowl by mixing together ginger, honey, lime juice, soy sauce and chicken stock.

Step 6

Once all meatballs are browned pour the sauce into the pan and bring to a simmer.

Step 7

Cook covered for 6-8 minutes or until the meatballs are no longer pink on the inside.

Step 8

Add the peach slices to the pan and simmer uncovered for an additional 3 minutes until the sauce has thickened and peaches are soft but not falling apart.

Step 9

Serve meatballs warm over coconut rice with fresh mint, spring onions, lime wedges and toasted coconut.