Mix the mince with salt pepper seven spice olive oil and parsley
Shape the mince into meatballs then grill them in the oven at 220c for 20 minutes
Place a lit charcoal on the tray with a drizzle of olive oil then cover the tray for about 30 minutes
Remove the pits from the fresh cherries then blend them into a smooth juice
Pour the juice in a pan with two sticks of cinnamon and a few mastic stones. Taste the sauce if its too sour add a bit of sugar. And adjust the salt
Add the meatballs give them a stir to coat them with the sauce
Garnish with toasted pine nuts and parsley
