Meatballs:

Place the spring onions, mint, coriander, potatoes and garlic in the small bowl of a food processor and blitz until finely chopped.

Scrape out into a medium bowl and add the remaining meatball ingredients, except for the oil, along with 1 1/2 tsp salt and plenty of pepper. Mix well with wet hands, shape into 16 balls, roughly 50 g each. Refrigerate for 30 minutes to firm up.

Put 2 tbsp oil into a large saucepan, for which you have a lid, and place on a medium high heat. Once hot, sear the meatballs well on all sides for 10 minutes. Remove from pan, and set aside.

To the same pan, add 3 more tablespoons of olive oil for the broth.
Add the onion, celery chunks, lemon strips, 1 tsp of salt and a good grind of pepper. Sauté for 7 minutes, to soften then add the potatoes and garlic and sauté for another 7 minutes, until beginning to brown.

Add the spices and cook for 1 minutes, then add the lemon juice, chicken stock, sugar and the celery leaves. Bring to a simmer, then carefully place the meatballs in the broth. Simmer on a low heat, covered, for 25 - 30 minutes, until the meatballs are cooked through and the liquid has thickened slightly. Remove from the heat and carefully stir in the coriander and set aside to rest for 5 minutes.

To serve, drizzle the meatballs with oil and spoon some of the yoghurt sauce on top, serving the rest on the side.

Enjoy