1	Strip the mint and coriander leaves from their stalks and put them in the main bowl with the metal blade. Process for a few seconds.
2	Peel the onion and cut into large pieces. Add to the herbs in the main bowl and pulse 5 times. Set aside.
3	Cut the meat into large pieces and transfer to the main bowl. Process for 20 seconds, or until the meat is chopped, but not hashed. Add the olive oil, onion, herbs and spices. Season with salt and pepper. Pulse twice.
4	Shape the mixture into small meatballs with your hands. Thread them onto skewers, about four to each one. Cook them under the oven grill, on your barbecue or in a large nonstick frying pan.
5	The meatballs should take about 10 minutes to cook, but keep a close eye on them.

Chef’s tip

serve with mashed or steamed potatoes, or bulgur wheat

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