- Fry onion, garlic and spices in 1 teaspoon of olive oil. Add to mince, with lemon zest, eggs, herbs, salt and pepper.
- Mix well and shape into small, golf ball size balls. Heat 1 teaspoon olive oil and cook the meat balls for 1 to 2 minutes, until sealed.
- Heat stock with spices and lemon zest. Add stock to meat balls and simmer until cooked through and stock thickens to a sauce. Add a little water if required through cooking process to keep moist.
- Serve with sauce on a bed of freshly steamed green vegetables.