Place all the meatball ingredients into a large bowl and mix together by hand. Roll into evenly sized balls.Heat the olive oil in a large, non-stick frying pan. Brown the meatballs until they have formed a dark crust on the bottom. Turn over gently and continue to brown on all sides. Shift the meatballs to the side of the pan and add the onion. Sauté for about 5 minutes until softened. Add the garlic and cook for another minute. Stir in the ginger, cumin, paprika, lemon zest, cinnamon and brown sugar. Turn the meatballs over to coat in the spices. Add the tomatoes, currants and chicken stock. Season with salt and black pepper. With the lid on, simmer for bout 20 minutes until the sauce is reduced and the meat is cooked through.Serve with bulgar wheat or couscous and roast butternut.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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