Moroccan meatballs with pistachios
Serves 4
   500g lean lamb mince
   Half cup dry breadcrumbs
   1 clove crushed garlic
   1 teaspoon ground cumin powder
   Half teaspoon ground coriander powder
   60g pistachios kernels, chopped
   Salt and cracked black pepper
   1 clove crushed garlic, extra
   Pinch chilli powder
   700ml tomato passatta (puree)
   Quarter cup chopped flat leaf parsley

Place the lamb mince, breadcrumbs, garlic, cumin, coriander, pistachios, salt and pepper in a large bowl and mix until fully combined.
   Roll the mixture into walnut sized balls and place on a baking tray lined with non stick baking paper. Refrigerate for 10 minutes.
   While the meatballs are chilling, heat a saucepan over medium heat. Spray lightly with oil spray and add the extra garlic and chilli powder.  Cook, stirring for 1 minute then add the tomato passatta. Simmer for 10 minutes and set aside.
   Heat a non stick frying pan over medium heat. Add the meatballs and cook for 5 minutes, turning regularly until golden and nearly cooked through.
   Pour over the tomato sauce and cook for a further 5 minutes. Sprinkle with parsley and serve.
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