In Lois Daish’s 1993 book, Dinner At Home, one of the chapters is called ‘I Wish There Was Another Name For Mince’. I know just what she means. (There’s also a chapter called ‘Rice, Not Glue’, but we’ll save an exploration of that topic for another time.) Mince couldn’t sound less appetising if it tried. It needs a fancy marketing campaign dreamed up by a room full of consultants on six-figure salaries to change its public image from drab to fab. Alternatively, it just needs more recipes like this one, which I dreamed up to convince the anti-mince brigade in my house.

Middle Eastern meatballs
These are inspired by my absolute all-time favourite meatloaf recipe – a recipe I love so much I wrote it down in a proper notebook. I love all of Paula’s blog, but that meatloaf is a true gem. These meatballs are a good way to a) coax the non-meatloaf-loving eaters at your table to eat mince and b) stretch a little meat into a feast for four.

3 Tbsp olive oil
2 cloves garlic, finely chopped
2 onions, finely chopped
1 tsp salt
1 tsp ground cumin
1 tsp ground cinnamon
3 Tbsp tomato ketchup (or chutney)
3 Tbsp honey
zest and juice of two lemons
a handful of sultanas
a handful of fresh parsley, finely chopped
500g good lamb mince
1 egg, lightly beaten
1/3 cup cold water
100g stale ciabatta or sourdough, blitzed to crumbs
sesame seeds, optional

Heat the oil in a large frying pan and saute the onion and garlic over medium heat until it is soft and golden. Add the salt, spices, tomato ketchup, sultanas, lemon zest and juice and cook, stirring all the time, for about five minutes, or until it thickens. Remove the pan from the heat and tip the mixture into a large bowl to cool completely. While you’re waiting, line a large roasting dish with baking paper and turn the oven to 200C.
When the onion mixture is cool, add the mince, chopped parsley, beaten egg, breadcrumbs and water to it. Mix gently with your hands – don’t squish it all together, keep it light. Form tablespoons of the mixture into balls and place on the prepared tray. When they’re all shaped, bake the meatballs for about 35-40 minutes, turning them halfway through. If you can be bothered, sprinkle them with sesame seeds about 10 minutes before they’re done.
Serve with hummus, yoghurt mixed with a clove of crushed garlic, some salt, finely diced cucumber and lemon juice, some green leaves and pita breads.

What’s your favourite thing to do with mince?