1sliceof white breadmade into breadcrumbs (toast, leave to cool then crumble up)
½teaspoonground cumin
½teaspoonground coriander
½teaspoonground cinnamon
½teaspooncrushed red pepper flakes
For the Tomato Sauce
¾onionfinely diced (use the rest of the one used for the meatballs)
2clovesof garliccrushed
100mlstockI used vegetable stock but you could use lamb or chicken
400gtin of chopped tomatoes
½teaspoondried oregano
½teaspooncinnamon
Handful of chopped fresh mint
Instructions
Put all the ingredients for the meatballs in a large bowl and mix them together with your hands.
Take small pieces and roll them between your hands to make the meatballs.
Heat a little oil in a large frying pan and fry the meatballs, turning until they are slightly browned on all sides.
Remove the meatballs and set aside.
Add a little more oil and start making the sauce by frying the chopped onion gently so it softens.
Add the garlic and stir into the onions then add all the other sauce ingredients except the mint. Bring to the boil then add the meatballs. Lower the heat and simmer for 20 minutes.
Serve with rice or couscous.
Video
Notes
Nutritional Information is approximate and should be used as a guideline only