2-3 tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
1tsp cumin seeds, toasted and ground
1tsp coriander seed, toasted and ground
1 x 400g can tomatoes
1 x 30g pack fresh coriander, finely chopped
Half a 30g pack fresh mint, finely chopped
1 egg, lightly whisked
500g (1lb) beef mince
50g (2oz) fresh breadcrumbs
Couscous, to serve
Plain yogurt, to serve
Pitta bread warmed, to serve
- 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 15 mins 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 pitta bread that’s been warmed through.