Spicy Meatballs with Tomato Sauce and Chickpeas

I apologise for the quality of photos, these were taken on my phone. Note to self: charge camera battery tomorrow!

Serves 6 - 8

For the meatballs

• 1kg minced lamb
• 4 cloves garlic, crushed
• 3 tsp Tabasco sauce
• 2 tsp cinnamon
• 2 tsp red spice of your choice (peppercorn, chilli)
• 4 tsp ground cumin
• 4 tsp sea salt
• freshly ground black pepper
• 2 eggs
• 2 Tbs oil, for frying

For the tomato sauce

• 2 Tbs oil
• 2 small onions, roughly chopped
• 4 cloves garlic, crushed
• 4 tsp ground cumin
• 1 x 400 g canned chopped tomatoes
• 1 x jar pasta sauce
• 4 tsp white sugar
• 4 tsp sea salt
• 2 x 4 cm cinnamon sticks (or you could use cinnamon)
• 1x 400g canned chickpeas, drained and rinsed

Mix all of the ingredients for the meatballs together in a large bowl. Shape into meatballs, your preferred size. Heat the oil in a frying pan and cook the meatballs until golden.

Meanwhile, make the sauce. Heat the olive oil in a saucepan and fry the onions for 2 minutes over a high heat. Add the garlic and cumin and fry for a further 2 minutes. Transfer the meatballs to the onion mixture, then add tomatoes, pasta sauce, sugar, chickpeas and cinnamon stick. Simmer for 15 minutes/

Adjust the seasoning as necessary. Serve in bowls, topped with Greek yogurt and garnished with coriander. Serve with rice.      

Mince mixture.

Canned tomato added.....

.....along with the pasta sauce.

Served with rice.