Saucy Greek-Style Beef & Pork Meatballs

• Meanwhile, finely chop onion (see ingredients).
• Slice lemon into wedges. Finely shred cos lettuce. Roughly chop parsley.
• In a medium bowl, combine beef & pork mince, fine breadcrumbs, half the paprika spice blend (the remainder is used in step 4), a pinch of salt and the egg.
• Using damp hands, roll beef mixture into long meatballs, about 8cm long and 2.5cm thick (3 per person). 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook meatballs, turning regularly, until browned and cooked through, 10-12 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. 

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion until tender, 3-5 minutes.
• Add sweet golden spice blend (see ingredients) and remaining paprika spice blend. Cook until fragrant, 1 minute.
• Stir through diced tomatoes with garlic & onion, chicken-style stock powder, the water (for the sauce) and a good pinch of sugar and pepper.
• Return meatballs to the pan, turn to coat, then  simmer until sauce is slightly thickened, 3-4 minutes. 

• In a large bowl, combine cos, parsley, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste with salt and pepper.