Serves 4–6

Paired with: Leopard's Leap Shiraz

Warm Middle Eastern spices, rich tomato sauce and creamy labneh make this a comforting dish that pairs beautifully with a glass of Shiraz.Ingredients

Meatballs

750 g beef or lamb mince

1 onion, finely grated

2 garlic cloves, crushed

¼ cup chopped parsley

2 tsp cumin

2 tsp ground coriander

1 tsp cinnamon

1 tsp smoked paprika

1 egg

Salt and black pepper

Sauce

2 tbsp olive oil

2 garlic cloves, crushed

1 tbsp smoked paprika

2 x 400 g tins chopped tomatoes

1 tbsp honey

Salt and pepper

To Serve

250 g labneh

¼ cup cream 

Olive oil

Fresh mint

Fresh parsley

Pomegranate seeds

Roti’s

Method

Mix all the meatball ingredients together and roll into golf ball-sized meatballs.

Heat a little olive oil in a large frying pan and brown the meatballs for 6–8 minutes. Remove from the pan.

Add the garlic and paprika to the same pan and cook for one minute. Stir in the tomatoes and honey and season to taste.

Return the meatballs to the sauce and simmer for 20 minutes until cooked through.

Beat the labneh, cream and a pinch of salt together until light and fluffy.

Spread the labneh onto a large serving platter. Spoon over the meatballs and sauce, drizzle with olive oil and scatter with fresh herbs and pomegranate seeds.

Serve with warm roti’s and a lovely glass of Leopard's Leap Shiraz.