Preparation time: 15 minutes
Cooking time: 40 minutes
2 tbsp Moroccan spices
500g beef mince
4 garlic cloves (crushed)
zest of one lemon
bunch of coriander (finely chopped)
500g carton of passata
chicken stock cube
2tsp brown sugar
Preheat the oven to 180°C
To make the sauce heat a splash of olive oil in a heavy based pan with a lid, over a medium heat. Fry the 4 crushed garlic cloves for a few minutes, then remove half and set aside for use in the meatballs. Add the passata to the saucepan along with a handful of coriander. Add the sugar, crumble in the chicken stock cube, pour in 150ml of water, stir everything together and season to taste. Bring to the boil then reduce to a simmer, place the lid and cook for 15 minutes.
While the sauce is cooking make the meatballs. Mix the Moroccan spices, beef mince, lemon zest, the 2 cooked garlic cloves and the remaining handful of coriander together in a mixing bowl along with a pinch of salt. Using both your hands roll little round meatballs about the size of a ping pong ball.
Distribute the meatballs evenly across a baking tray and cover in the tomato sauce. Cook for 20 minutes until the meat is cooked through.
SERVING SUGGESTIONS: Serve with couscous.