Start by combining the beef mince in a bowl with the cumin, garlic and a pinch of salt and pepper. Roll into small meatballs and set aside on a plate.
Pre-heat the BBQ for a couple of minutes then add the Tapas Dishes and allow them to heat up slightly. Add a dash of oil then the meatballs and fry for 5 minutes on a low-medium heat with the lid on. Turn a couple of times during cooking to brown all over.
While the meatballs cook mix together the pesto, tomato puree and water and season with salt and pepper. Divide between the Tapas Dishes, replace the lid and cook for 3-4 minutes. Add a few cubes of mozzarella to each dish, put the lid back on and cook for a few minutes until the cheese has started to melt.
Serve sprinkled with some chopped parsley and heated pitta breads for dipping into the sauce. This is great as part of a tapas feast or serve with some pasta for a larger meal.