1. In a large bowl, mix the meat, egg, garlic, roughly chopped parsley, cinnamon. Must Chup ‘Big Kick’ and 2 tablespoons of plain flour.
2. Season with salt & pepper and blend well.
3. Using your hands shape the mixture into golf ball sized balls, adding another tablespoon of flour if the mixture is too wet.
4. Roll the balls in flour to lightly cover.
5. Heat the olive oil in the frying pan and brown off the meat balls all over. Set them aside.
6. For the sauce, heat a tablespoon of olive oil in the pan you used for the meat balls and fry off the chopped onions and lardons of bacon.
7. Add the cinnamon, paprika, tomato puree, chopped tomatoes, tomato paste and Must Chup ‘Big Kick’
8. Then add 250ml of cold water and mix well. Season with salt & pepper and bring to the boil for 15 minutes.
9. Pour the sauce into the casserole dish and add the haricot beans and browned meat balls together with any juices they have released.
10. Cover the casserole dish and cook on a low heat for 30 minutes. Then remove the lid and cook for a further 30 minutes allowing the sauce to reduce. Add more water if the sauce is getting too thick.
11. Serve with Pilaf rice.
12. Enjoy!