Moroccan Meatballs

Preparation time:    10 mins
Cooking time:            20 mins
Serves:                       4

What you need

500g John Penny beef mince
2-3tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
2tsp both cumin & coriander seeds, toasted and ground
400g can tomatoes
2tsp sugar
30g fresh coriander, finely chopped
15g pack fresh mint, finely chopped
1 egg, lightly whisked
50g fresh breadcrumbs
couscous, plain yogurt and pitta bread, to serve

How to cook

First make the sauce.

Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.

Serve with couscous, a spoonful of yogurt and some warm pitta bread.