1/ Use 1 part quinoa to 2 parts water. Cook in salty boiling water with the lid on for 12 minutes. Drain if necessary and leave to cool. Place into a salad bowl.
2/ Chop the coriander and mint leaves, finely slice the radishes and cucumber with a mandoline and roughly chop the cranberries. Add everything to the quinoa bowl with lemon juice, olive oil, salt and pepper then refrigerate.
3/ Peel and chop the red onion. Peel the garlic clove, remove the sprout and finely slice. Chop the coriander leaves, reserving a few for the garnish. In a bowl, combine the Périgord lamb, red onion, garlic, Espelette pepper, coriander, salt and pepper. Form the mixture into meatballs weighing 20-25g each.
4/ Heat olive oil in a hot pan and brown the meatballs all over. Finish on a low heat with the lid on to ensure the meatballs are cooked through.
5/ Serve the meatballs hot with tabbouleh and garnish with the reserved coriander leaves.
