Serves 2 adults and 2 children

For the meatballs
Mix together:
475g minced lamb
2 teaspoons mint sauce
2 teaspoons Moroccan seasoning
1 handful fresh chopped coriander
1 big clove garlic
Salt and pepper to taste
Form into small balls and bake in the oven at 180 degrees Celsius until cooked through

In a saucepan heat:
1 tin chopped tomatoes
1 tablespoon paprika
2 garlic cloves
Salt and pepper to taste
Simmer until the consistency is that of a thick tomato sauce

Mix 2 tablespoons of mayonnaise with 1 teaspoon mint sauce

Mix the meatballs with the tomato sauce and put dollops of the mint mayonnaise over the dish as per the image

For the rice
Cook 250g wild rice as per the instructions of the packet (with salt) and add the following once cooked:
Zest of 1 lemon
1 garlic clove
1 handful chopped coriander
1 handful chopped mint

Serve with a dressed green salad and pitta or flat breads