Moroccan Meatballs

To make the meatballs put the lamb mince into a large bowl. Mince the garlic and grate the onion directly into the bowl, then add smoked paprika, ground cumin, salt and pepper, and cayenne pepper if using. Mix with your hands until well combined.

Using your hands, shape tablespoons of the mixture into meatballs, about 40 grams per ball. You should end up with around 12 meatballs. Lay meatballs in a single layer on a plate or tray and let sit in the fridge for 30 minutes. This will stop your meatballs falling apart when cooking.

While the meatballs are in the fridge, make the sauce. Squeeze the juice of half a lemon into a small bowl or jug. Add the stock, turmeric, salt and pepper and stir to combine. Set aside.

Thinly slice the brown onion. Using a large fry pan with a lid, heat ¼ cup of olive oil over medium heat and sauté the sliced onion for a few minutes until beginning to soften. Add the meatballs to the pan in a single layer and let them cook for a few minutes, shaking the pan every so often. Pour the sauce over the meatballs, cover the pan with a lid, and cook on medium-low heat for 30 minutes.

Remove the lid and simmer for another 10 minutes until the sauce thickens a little. Meanwhile, preheat grill setting on the oven, then place the pan under the grill for 5 minutes or until the meatballs are golden brown on top.

Remove from grill, garnish with chopped parsley, and serve directly from the pan. Pair with couscous, rice, or flatbreads.