Middle Eastern lamb meatballs

Babiche Martens

Sauce

2 Tbsp	Olive oil
1	Onion, finely chopped
2 cloves	Garlic cloves, finely chopped
2 tsp	Coriander seeds, crushed
2 tsp	Cumin seeds
½	Oranges, zested
¼ tsp	Cayenne pepper, or more according to taste
½ tsp	Cinnamon
800 g	Crushed tomatoes, two 400 gram tins
1 tsp	Sugar
1	Salt & freshly ground pepper, (to season)

Meatballs

500 g	Lamb mince (Main)
¼ cup	Ground almonds
1 small	Onion, diced finely
2 Tbsp	Parsley, finely chopped
1	Salt & freshly ground pepper
2 Tbsp	Olive oil, use more if needed

Directions

1. To make the sauce, heat the oil then add the onion, garlic, coriander seeds and cumin seeds. Cook, while stirring, for 5 minutes.
2. Add the zest, stir, then add the cayenne, cinnamon, tomatoes, sugar and seasoning. Let simmer for 15 minutes.
3. Preheat oven to 180C. Make the meatballs by mixing all the ingredients together, except the oil.
4. With wet hands, shape the mixture into small balls. Heat the oil and brown in batches.
5. Pour the sauce over the meatballs into an ovenproof baking dish then bake for 30 minutes. Serve with spoonfuls of yoghurt, chopped almonds and za'atar.