These little beauties are spicy and fiesty with all the flavours of North Africa
For a meatball with more heat, I'd go for Mexican style.
Put the lamb, onion, half the garlic, half the ginger and half the spices in a bowl and season well. Mix and form into little meatballs
Heat 1 tbsp olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over.
Remove the meatballs and dd the rest of the garlic, ginger and spices and cook for 2 minutes.
Add the tomatoes and stock and season. Simmer for 10 minutes, then add back the meatballs back into the pan and cook for another 20 minutes until sauce is thickened.
Stir in the coriander before serving