Algerian meatballs

1 slice of dry bread

70ml milk

1 small onion

4 x 15ml spoons fresh parsley or 1 x 15ml spoon dried parsley

1 x 5ml spoon fresh mint or ½ x 5ml spoon dried mint

½ x 5ml spoon fresh dill or ¼ x 5ml spoon dried dill

1 egg

250g minced beef or lamb

Fresh black pepper for seasoning

Baking tray, greaseproof paper, 2 x small bowls, measuring jug, chopping board, vegetable knife, fork, large mixing bowl, measuring spoons, mixing spoon.

1. Preheat the oven to 200°C or Gas mark 6.
2. Line a baking tray with greaseproof paper.
3. Break the bread into small pieces and place in a small bowl. Cover with the milk and leave to soak until the bread is soft.
4. Prepare the ingredients:
   -peel and finely chop the onion;
   -chop the fresh parsley, mint and dill (if using);
   -break the egg into a small bowl and beat lightly.
5. Place the beef/lamb mince, parsley, mint, dill, a grind of black pepper and half the beaten egg in a large mixing bowl.
6. Squeeze out the excess milk from the bread and add bread to the meat mixture.
7. Stir the mixture well to combine the ingredients.
8. If the mixture is too thick to shape easily add a little more beaten egg to achieve the right consistency for shaping.
9. Roll the mixture into 12 even sized 3cm balls and place on a lined baking tray. Remember to thoroughly wash and dry your hands after touching the raw meat mixture.
10. Bake in the oven for 20-25 minutes.

• Check to make sure the meat balls are thoroughly cooked by piercing the centre with a fork or skewer, the juices should run clear and there should be no pink meat.
• The spice blend Ras el hanout could be used to season and add extra flavour to the meat mixture.
• Serve with flatbreads and hummus or couscous.