3 Tbsp extra virgin olive oil
1 brown onion, finely diced
250ml dry white wine
3 cloves garlic, finely diced
2 x 400g cans finely chopped tomatoes
Sea-salt flakes and freshly ground black pepper, to season
Pita bread, hummus, cos lettuce leaves, shredded red cabbage, tabouli, sliced tomatoes, mixed pickles and mint leaves, to serve
500g lamb mince
3 cloves garlic, finely grated
2 green shallots, finely chopped
¼ cup finely chopped flat-leaf parsley leaves
¼ cup finely chopped mint leaves
2 Tbsp dukkah
1 tsp fine salt
½ tsp freshly ground black pepper
Put 2 Tbsp of the oil and onion in a large heavy-based saucepan over medium-high heat and cook, stirring, for 4 minutes or until onion is soft. Add wine and garlic, bring to a simmer. Stir in tomatoes and bring back to a simmer. Reduce heat to medium-low, and cook, partially covered, for about 40 minutes or until sauce has thickened slightly, stirring occasionally. Season.
Meanwhile, to make meatballs, put mince, garlic, shallots, herbs, dukkah, salt and pepper in a large bowl and mix, using your hands, until well combined. Roll tablespoons of mixture into about 24 balls.
Heat remaining oil in a large frying pan and cook meatballs, in 2 batches, for 6 minutes or until browned all over (they won't be cooked all the way through).
Transfer meatballs to hot tomato sauce mixture and continue to cook over medium heat for 10 minutes, stirring occasionally, or until meatballs are cooked through. Serve with pita, hummus, lettuce, cabbage, tabouli, tomatoes, pickles and mint.