Spiced Meatballs

• 500g mince
• 1 egg
• ¼ cup chickpea flour
• 3 cloves garlic, finely grated
• 1 small bunch parsley, finely chopped
• Salt and pepper
• 1 T olive oil

• 1 onion, finely diced
• 2 cloves garlic, sliced
• 1 pinch salt
• 1 tsp cumin seeds
• ½ tsp cayenne
• 1 tsp ground coriander
• 1 T olive oil
• 1 tsp light brown sugar
• 300g diced fresh tomato

• 100g thick Greek yoghurt
• 1 baby gem lettuce
• Freshly chopped parsley and coriander

A light take on traditional braised meatballs. This meal is quick and easy to prepare, giving you the comfort of a braised dish, without the long cook time or having to stand over a hot stove! The delicately spiced flavour of the meatballs and sauce are freshened with sharp, creamy yoghurt. The dish really sings if you use summer tomatoes at their peak. We like to substitute the usual bread crumbs as a binding agent, with chickpea flour. This accommodates gluten free dietaries, and also adds a nice nutty flavour. A perfect summer lunch option. Serves 4

Combine the meatball ingredients in a bowl and work with hands until well combined.

Measure into 30g portions, rolling into tight meatballs. While rolling, moisten your hands with a little oil to help in forming a smooth, round shape.

Heat a large heavy pan or pot, add 1 Tablespoon of olive oil, medium to high heat, colour well on all sides.

Remove from the pan and set aside.

Sweat onion and garlic in the pan juices, and season with salt. When translucent add the spices and cook out for a minute. Add 1 Tablespoon of olive oil, add the fresh tomatoes and cook until a little broken down and thickened. After this, add the brown sugar and cook for a further 2 minutes. Add a ½ cup water and bring up to the boil.

Add the meatballs back in to the pan, reduce to low heat. Cover and cook gently for 10 minutes. Remove lid, turn meatballs over, and allow the sauce to slowly reduce for a further 10 minutes.

Sprinkle over the parsley and coriander just before serving.

Serve on a bed of yoghurt and gem lettuce and finish by drizzling with olive oil.

Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.