Sweet Spiced Moroccan Meatballs with Tabbouleh

Now it’s time for our meatballs! Peel and very finely chop the onion and garlic. Place in a large mixing bowl, together with the lamb mince, cumin, cinnamon, panko breadcrumbs, flour, a good pinch of salt and a grind of black pepper. Tip: If you have some cayenne or chilli powder in the house, feel free to throw in a dash of this too! Thoroughly combine to form five meatballs per person and place on a baking tray.

Pop the meatballs in your oven for 20 mins, turning halfway. The meatballs are fully cooked when the meat is no longer pink in the middle.

While your meatballs are cooking, you can return to the tabbouleh. The bulgur wheat should be ready now - drain any excess water and place in a large, clean bowl to cool down. Finely chop the tomatoes, spring onions and flat leaf parsley and add them to the bowl. Finally juice the lemon and add this, together with 1½ tbsp of olive oil per person, a pinch of salt and a good grind of black pepper and toss to combine. Taste and add more seasoning if you like.

Now, it’s time for the raita! Finely chop the mint and combine with the yoghurt, a pinch of salt and a few good grinds of black pepper. All done!