Moroccan Lamb Meatballs in Rich Tomato Sauce

Preheat the oven to 220°C and line a large oven tray with baking paper.
In a large bowl, add the mince, onion, cumin, cinnamon, egg, parsley and salt & pepper. Using either a large metal spoon or clean hands, combine all the ingredients together for 2-3 mins or until slightly sticky.
Roll into balls, about 5cm wide and place on the lined tray. Drizzle with a little olive oil, then bake for about 15 mins or until lightly browned, then remove from the heat. While the meatballs bake, prepare the tomato sauce.
In a large frying pan, on a medium heat, add the olive oil and diced onion, stirring occasionally for about 5 mins or until the onion is soft and golden. Stir in the chopped garlic and cook for a further 30 secs.
Add the passata, water, canned tomatoes and bay leaves to the pan.
Bring the sauce to a boil, then reduce to medium-low. Simmer for about 15 mins or until sauce is thick.
Stir in the CSR Radapura OR CSR Dark Brown and season generously with salt and pepper.
Add the browned meatballs and any juices from the tray to the sauce mixture, cooking for a further 10 to 15 mins.
Just before serving, stir through the torn basil leaves and check the seasoning again.
Serve with steamed rice, pasta or flatbread and a fresh green salad.

Ingredients