Moroccan Lamb Meatballs

• 650 g ground lamb
• small red onion, finely diced
• 2 tablespoons extra-virgin oil olive
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon smoked paprika
• 1 teaspoon ginger
• 1 teaspoon cayenne pepper
• sea salt and black pepper to taste
• 1/3 C Omega3NutraCleanse®
• 1/4 cup cilantro, finely chopped

Method:

1. Place all ingredients in the order listed into a large bowl and mix well.
2. Measure out 1 heaped tablespoon, then roll into 24 balls. 
3. Heat oil in a skillet over medium heat. 
4. Add half the meatballs and cook for 8 minutes, or until cooked through. 
5. Transfer to a large plate, then cook the remaining meatballs.
6. Serves well with a quinoa salad or pita pocket with fresh greens, sliced tomatoes and drizzled in mint tzatziki.