Add 1/2 onion and 1 clove garlic. Add bread. Add lamb. QuickPulse 5 sec. Scrape down. Repeat until the mince is as coarse as you like it.
Add egg and spice blend. QuickPulse to incorporate - about 5 sec.
Roll mince mixture into meatballs about 3/4 golf-ball sized. Set aside.
Add 1 tbsp olive oil and half the meatballs. Temp 130C, Time 2 min. When completed, remove the browned meatballs and repeat this step with the remaining meatballs.
Add 1 cup hot, soapy water. Pulse for 5 sec to clean.
Add remaining onion, garlic and capsicum.
Add 1 tbsp olive oil
Add passata and lemon. Season with S&P
Cancel out Keep Warm mode. Gently add the meatballs. Temp 80C, Time 10 min
Serve with cous cous.