Beef Meatballs with Lemon and Sweet Potatoes

Put the beef, onion, breadcrumbs, parsley, egg, allspice, 1/2 teaspoon salt, and some black pepper into a large bowl. Using your hands, mix well, then form into about 20 balls. Each ball should weigh about 1 1/2 ounces/40g.

Put the oil into a large saute pan with a lid and place over medium-high heat. In batches, brown the meatballs on all sides. Transfer the meatballs to a separate plate and add the garlic, turmeric, paprika, and sweet potato slices to the pan. Cook over high heat, stirring for 2 minutes until the garlic has taken on a bit of color and the spices smell aromatic. Return the meatballs to the pan and add the stock, lemon juice, 1/2 teaspoon salt, and some black pepper. Bring to a boil, then simmer gently over medium-low heat, covered for about 20 minutes, until the sweet potatoes are fork-tender and the meatballs are cooked through. Remove the lid and leave to bubble away for about 10 minutes for the sauce to thicken up. Right at the end, add the spinach and cook for a minute or two to wilt the spinach.

Remove the pan from the heat and allow it to sit for 5 to 10 minutes. Serve along with a final sprinkle of parsley.

This dish is nice as it is or served with some couscous or rice to soak up the juices, or with a little bit of Greek-style yogurt on the side. This dish can be made a day in advance and kept in the refrigerator.