Curried Meatball Bake with Hercule De Charlevoix Cheese

If you can't find this specialty cheese, just use your favourite, something a little milder and smoked works well to balance the curry.

MEATBALLS
250 g ground pork
150 g ground beef
1/3 cup fresh bread crumbs
2 tsp garam masala
1 tbsp chopped coriander stems
1 green chili, deseeded and finely chopped
2 tsp minced garlic
1 tbsp grated lemon rind
1/2 tsp salt
1 tbsp olive oil

THAI CURRY TOMATO Sauce
1 medium red onion, finely sliced
 2 tbsp coriander stems, finely chopped
 2 green chilies, deseeded and finely chopped
2 tbsp ginger, finely diced
 1 tsp minced garlic
2 tsp garam masala
1 tbsp fresh lime juice
1 can diced tomatoes
1/2 cup tomato paste
2 tbsp maple syrup
2 tbsp soy sauce
1/2 cup dried cranberries, or dried cherries

500g rigatoni
210 g Hercule de Charlevoix or Gruyere (2 1/2 cups grated)

GARNISH
1 or 2 tbsp dried cranberries or dried cherries
1 bunch fresh coriander

1. Combine all meatball ingredients (except oil) in a bowl using your hands until well mixed.  Form into small 1 inch balls; you should have approximately 25 meatballs.
2. Heat oil in a wide, deep skillet over medium high heat.  Add meatballs in a single layer, and brown on all sides for about 5 to 6 minutes, turning as necessary, until just cooked through.  They will finish cooking in the oven.  Set aside on paper towel to drain.
3. In the same skillet, drain excess fat, add the onions over medium heat and sweat until soft, about 3 minutes.  Add coriander stems, chilies, ginger, garlic, garam masala and lime juice and cook for about 2 minutes or until ginger is softened.  Add diced tomatoes and tomato paste, bring to a simmer and cook for 5 minutes, stirring occasionally, to meld the flavours.  Add the maple syrup, soy sauce and dried cranberries and simmer 5 moreminutes or until flavours are well combined.  Set aside.
4. Preheat oven to 425F.
5. Cook pasta in boiling, salted water for 8 to 9 minutes until al dente or as package directions.  Drain and return to pot.  Mix pasta and sauce and then stir in the meatballs.  Combine will and then add 1 cup grated cheese.
6. Pour into greased 9 x 13 inch casserole dish and smooth down trying to ensure meatballs are spread evenly throughout.  Top with remaining 1 1/2 cups cheese.  Sprinkle with dried cranberries and bake for 10 to 12 minutes or until top is crisp and cheese is bubbling.  Garnish each serving with a tangle of fresh coriander leaves.