This is a fragrant Middle Eastern dish where minced meat is flavoured with spices and formed into balls. This recipe comes from Anthony Worrall Thompson’s GI Diet, a book that’s full of healthy recipes for when you want something simple, yet still satisfying.
Blend 500g beef or lamb mince (I used lamb) with a finely chopped onion, 2 tsps of ground cumin, 1 tsp ground mixed spice, a pinch of cayenne pepper, a handful of chopped coriander leaves and some ground pepper.
Take a small handful of the mixture and, using your hands, roll it into a ball and flatten slightly. Repeat to make 16 meatballs.
Heat 1 tbsp olive oil in a large non-stick frying pan and fry the meatballs until they are golden brown and cooked through. Drain on absorbent kitchen paper. Serve with a green salad, cous cous and lemon wedges (I added some chopped coriander and lemon juice to the cous cous).
These also freeze really well and make a great lunch-time snack.