Created by ImPat on August 25, 2016
Step 1: Place bread and milk in a large bowl and stand for 10 minutes.
Step 2: Add mince, egg white, breadcrumbs, ground coriander, sweet paprika, cumin, ground ginger, 1/2 the onion and 1/2 the garlic to the bread mixture and then season with salt and pepper and mix well to combine.
Step 3: Roll level tablespoons of mixture into balls.
Step 4: Heat oil in a large frying pan over medium heat and cook meatballs in 2 batches turning for 2 to 3 minutes or until just browned and place into the slow cooker.
Step 5: Add remaining onion and garlic to the pan and cook, stirring for 5 minutes or until onion softens and then stir in tomato paste, passata, honey and 1/2 cup water.
Step 6: Transfer mixture to slow cooked and then add zucchini and cook on LOW for 4 hours until meatballs are tender and cooked through.
Step 7: Stir in the peas and cook for further 10 minutes and season with salt and pepper to taste.
Step 8: Serve meatballs with couscous, Greek yoghurt and fresh coriander sprigs.