It's just a little crush(ed)

garlic. Not like I faint everytime we touch..

Harking back to the sage words of "Puff Pastry" I took the plunge with garlic and smeared it everywhere with these moroccan meatballs.*

Got a proper recipe for you for once dreamboats, mainly because I didn't have to write it out. My favourite lazy trick is relying on guestbloggers for my bread and butter.

Moroccan meatballs as devised, written and cooked by Dave Fairbrother:

Sauce

Tomatoes, chopped (1 tin per 2 people)

Cumin, ground, plenty

Paprika, ground, plenty

Coriander, fresh, chopped

Cinnamon stick

Red wine, lots of glugs of

Simmer for 1 hour

Meatballs

In a mixing bowl:

Beef/lamb mince (chop for extra malleability)

Onion, finely diced

Garlic, finely chopped (there isn't actually that much garlic in this- i just really enjoy the song 'crush')

Salt

Pepper

Parmesan

Whisked egg (just enough to bind the mix)

• Thoroughly mix the components with hands, then squidge together and roll balls between the palms of one's hands like plasticine.
• Place balls on a baking sheet, smother with olive oil and oven cook on medium/high temperature for 20-30 mins or until thoroughly cooked, browned and slightly crispy.
• Add meatballs to the sauce.
• 10 mins before serving crack an egg per person into the sauce and a handful of the chopped coriander and cover.
• Serve in bowls with spoons and naan/rustic bread.
• During cooking ensure too much of the wine isn't consumed by Fran, as this could lead to complacency and guests waiting 3 hours for food.

I know they look a bit volcanic but they tasted an absolute dream! Post eruption my wine was nicely soaked up with a round of cheese and biscuits.

*A massive lie. Not only am I too lazy to write my own blog posts these days, I mainly rely on other people to cook the food for me. I was busy drinking wine not chopping garlic. Even that shot of my stirring the sauce was faked.