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Take away any of the sauces and the meatballs are good on their own. Very good actually, but drizzle a little sauce over them and they come alive with flavours and meaty goodness.

I like the meatballs with a lemony yogurt run through with garlic, with warm pita bread and an herb salad, hot sauce on the side. It’s a lovely Sunday dinner, a flame-kissed farewell to the weekend.

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Transfer meatballs to a plate, and set aside. Add mushrooms to skillet with drippings, and cook over medium-high, undisturbed, until browned on 1 side, about 3 minutes; stir and cook 2 more minutes.