Spicy wrapped meatballs

For the meatballs:
100 g (4 oz) minced lamb
1 large spring onion, chopped
2 teasp Ras el hanout
2 tbsp freshly chopped coriander
2 tbsp sesame seeds
Salt and black pepper
Cornflour
Other Ingredients:
2 tbsp vegetable oil
20 small lettuce leaves
10 mint leaves
10 coriander leaves
Chili Sauce Dip to serve

1. In a large mixing bowl, mix together all the meatball ingredients (apart from the cornflour) until well blended. Using damp hands, roll into 20 balls.
2. Sprinkle the cornflour onto a work surface and roll the balls in it to lightly coat on all sides.
3. Heat the oil in a frying pan until hot then fry the meatballs a few at a time over a medium heat for 4-5 minutes until well browned.
4. Remove with a slotted spoon to drain on paper towels. Allow cool a little.
5. Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure. Serve with the chili sauce to dip.