Moroccan Inspired Meatballs

I am a big fan of mince and looking for new things to do with it other than chilli or bolognese, and love a meatball but wanted to do something other than just an italian dish.

1. 1

   In a bowl combine turkey mince, dried coriander, paprika, black pepper and the egg, get your hands in combine all the ingredients, once well mixed pinch of of the meat into small pieces and roll into balls roughly 2/3 inches big and set aside.
   
   in a frying pan heat a table spoon of olive oil once hot add the onions and on a low heat let them cook down till they are soft and translucent about 10 minutes should do but keep the heat low so they sweat down you want them to be sweet in flavour not burnt and bitter when you think they are starting to soften add the garlic and mix through for another 3/4 mins, then add the meatballs turning occasional so the brown all over.
   
   in a separate saucepan add the tomato's, paprika, cumin, turmeric, dried chill, cayenne (optional if you like plenty of spice) black pepper, cinnamon and let simmer on a low heat so all the flavours combine. once the meatballs are cooked add all the contents of the saucepan to the sauce and keep on a low heat so the sauce can cook to a thick consistency, taste after 10 minutes add more of the spices of you feel lacking, should roughly take between 15-30 minutes to reduce you want the sauce to be thick but not evaporated if you feel its to thick add a little water to loosen.
   
   While the sauce is is reducing put the oven to 150 normal 125 fan assisted, gas mark 5, line a tray with baking paper and spread out a handful of the almonds, put in the oven for about 10/15 mins but keep checking them as they can burn very quickly., once a dark brown colour remove and put aside to cool.
   
   Grate and squeeze the excess water from roughly 1/4 of a cucumber put in a bowl add 3 large tablespoons of greek yogurt , some of the chopped coriander a squeeze of lemon juice (preferably fresh) and season, then cover and put in the fridge.
   
   Add a cup of cous cous to a bowl add 1.5 cups of boiling water cover with cling wrap and leave to absorb check packet but normally takes 5 to 10 minutes to cook until the water is absorbed. once cooked drizzle a little olive oil over and then fluff gently with a fork.
   
   Once the almonds have cooled enough to handle chop roughly.
   plate the dish with the cous cous to start, meatballs on top, a dollop of the yogurt over the meatballs, the nuts sprinkled all over, feta cubes scattered round the plate and chopped coriander to garnish.