Pre-heat the oven to 180°C (356°F).

If you have a food processor: blend the onion (roughly chopped), garlic and all of the spices (paprika, oregano, cumin and chilli) with salt and pepper until a paste consistency. (If you do not have a food processor, simply grate the onion and garlic to make the paste consistency, then mix with the spices). Then in a bowl, combine the beef mince with the paste, the finely chopped parsley and a splash of milk, mix well using a spoon and then shape into balls using your hands. Place in the fridge to set whilst you prepare the other ingredients.

Grate the cucumber and sprinkle with a pinch of salt. Let it sit for a few minutes, then squeeze out the excess water using your hands. Combine with yogurt and grated garlic, then finish with a splash of lemon juice and a pinch of black pepper.

Cut the potatoes into wedges and toss with a drizzle of olive oil, salt, and pepper. Roast for 20–25 minutes, or until golden and crispy.

To make the Greek salad, chop the remaining cucumber, tomato, and olives. Drizzle with olive oil and sprinkle with oregano.

Heat a frying pan on medium heat, frythe meatballs for about 4-5 minutes each side, or until they’re browned and cooked through (time may vary depending on size).