Sluttishly Savoury: Lamb, Date and Pistachio Meatballs with Tahini Yoghurt

'Don't play with your food' doesn't apply to this recipe. I urge you to play with these meatballs. I have made them so many times, and each time I throw in a different flavour and it always works. If you don't have all the spices in the list below, make them anyway.

These are what you should make if you ever feel stressed about what to cook in a short space of time. Everyone will love them. They are SO quick and SO easy to make - yet with a few Persian-inspired ingredients, it feels like Arabian Nights. 

You can vary the spices with pretty much whatever. Lamb mince can take a lot of spicing and seasoning. The addition of nuts and dried fruits means you don't need to serve them with anything much other than maybe some couscous, or tabbouleh, hummous, flatbread, tzatiki — that sort of fayre.  

Lamb, Date and Pistachio Meatballs (makes 12)

Preparation Time: 10 mins
Cooking Time: 10-15 mins

You will need:

• 500g lamb mince
• 1 small onion, finely chopped
• a handful of pistachios, roughly chopped
• a handful of chopped dates (or sultanas)
• 1 garlic clove, crushed
• 2 tsp cumin
• 2 tsp turmeric
• 1 tsp cinnamon
• 2 tbsp breadcrumbs
• 1 whole egg, beaten
• a small handful of mint, chopped
• salt and pepper (a tbsp of each)

For the tahini yoghurt:

• a few tbsp of yoghurt
• 1 tbsp tahini
• lemon juice (about half)
• leftover mint, chopped

Make it!

1. Mix all the ingredients for the meatballs together with your hands and roll into large golf-sized balls. 
2. Rest in the fridge for half an hour — if you can't wait, just fry straight away until golden, then pop them in the oven (180C/350F/Gas4) for 5 mins, just to cook right through.
3. Mix the ingredients for the yoghurt together and serve. There, told you it was easy!