Moroccan Spiced Meatballs with Tabbouleh

As we continue to be blessed with great weather the Kamado Joe delivers more memorable family meals writes Sandra Tate…After some debate we set aside our notions of making lamb and mint burgers and instead opted to spice up some minced lamb with Moroccan spices, chilli and mint, and made these delightfully juicy meatballs. Threaded onto skewers with peppers, courgette or chunks of aubergine they are totally delish and an accompanying tabbouleh salad ideal light, bright, summer eating. Light up KJ and aim to have a steady temperature of around 225°C – 250°C with the grill rack at top level for grilling. To make the meatballs take 600g minced lamb shoulder; 400g minced  beef; 2 green finger chillies thinly sliced & chopped; 2 tsp freshly ground Moroccan spice mix; 1 tbsp freshly chopped garden mint; some freshly ground black pepper; 2 tsp salt and mix together thoroughly, making sure that the mince isn’t clumped together. Now oil your fingers and pinch small amounts and lightly form into meatballs the...