Mix together the chicken mince, onion, breadcrumbs, cumin, plenty of salt and pepper to taste, and the egg.
Roll into small meatballs using about 1 tablespoon of mix per ball.
Dust with the flour.
Heat the oil in a large frying pan, and brown the meatballs well on all sdes.
Cook until almost done through-about 8 minutes.
Add to the sauce and cook for about 15 minutes more.
SAUCE: Heat the oil in a pan or wok over medium heat, and cook the ginger and garlic until softened-about 3 minutes.
Add the cumin and cook for 1 minute more.
Add the sauce, stock and tabasco simmer uncovered for 5 minutes before adding the meatballs.
TO SERVE: Stir the extra chopped fresh mint, toasted pine nuts and sour cream gently through the meatballs and sauce, and serve over cooked penne pasta.