As I said in the spag bol post, I had about a pound of mince left over. In fact, when we weighed it, it was 1lb 7oz!
Pete set to making the meatballs; he ground cumin, coriander, allspice, fennel seeds and cinnamon, finely chopped a shallot and some garlic, and mashed it all together. It made 18 walnut-sized meatballs. He left out salt, but we realised before it was too late …
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This is a recipe I will be making for me and my meat eating friends. It sounds delicious. I use my slow cooker at least once a week. Thank you for sharing this!
FYI, I ground some black pepper for the meatballs as well. Spice quantities were: cumin and coriander: lots; allspice, cinnamon and black pepper: some; fennel seeds and salt: a bit (measured according to standard Jordan Household metrics :).