SPICED MEATBALLS WITH PEACH CHUTNEY

250 g pork and veal mince
125 g leg ham off the bone, finely chopped
1/3 cup packaged breadcrumbs
4 cloves garlic, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley
1/2 cup peach chutney

Preheat oven to 400°F. Combine all ingredients, except the chutney, in a bowl, mix well. Divide mixture into 16 meatballs, place on a baking tray. Bake for 15 minutes or until lightly browned. Skewer each meatball with a toothpick, serve hot or cold, with peach chutney for dipping.