Method

1. Place the lamb mince, breadcrumbs, garlic, cumin, coriander, pistachios and pepper in a large bowl and mix until fully combined.
2. Roll the mixture into walnut sized balls and place on a baking tray lined with non-stick baking paper. Refrigerate for 10 minutes.
3. While the meatballs are chilling, heat a saucepan over medium heat. Spray lightly with oil spray and add the extra garlic and chilli powder. Cook, stirring for 1 minute then add the tomato passata. Simmer for 10 minutes and set aside.
4. Heat a non-stick frying pan over medium heat. Add the meatballs and cook for 5 minutes, turning regularly until golden and nearly cooked through.
5. Pour over the tomato sauce and cook for a further 5 minutes.
6. Sprinkle with parsley and serve.