To a big mixing bowl, add the minced beef and pork, finely grated potato, grated onion, cinnamon, salt, pepper, fresh and dried herbs, and beaten egg; use your hands to combine the ingredients until they’re well incorporated. Don’t over-mix as you want a loose and rustic texture rather than firm and bouncy.

Sprinkle a little oil onto a tray so the meatballs don’t stick. Use a tablespoon to scoop out the mince mixture and roll it into a ball around 4cm in diameter, lay it on the tray, and repeat until you’ve used up all the mixture.

Prepare a serving plate or two by spreading out some tzatziki and sprinkling it with fresh parsley, mint and dill sprigs.

To a large fry pan, pour in enough oil to generously coat the pan. You’ll probably need to cook the meatballs in a couple of batches. Lay down each meatball, separating them by a few centimetres; by the time you’ve laid down the meatballs it will be time to turn the first meatball; using tongs continue turning the meatballs in the same order you laid them down so they cook evenly. Turn the meatballs a couple more times until they’re evenly coloured and cooked, around 10 minutes. Then do the same with the next batch.

As each batch is cooked, use tongs to transfer the meatballs to the serving plate (or two), placing the meatballs on the bed of tzatziki. Just before serving, drizzle on a little quality extra virgin olive oil and a sprinkle of dried mint, and serve with warm pita, tzatziki and salad.