Spiced Lamb Meatball and Salad Flatbreads
Photography by Josh Griggs.
Plump, juicy and spice-packed lamb meatballs are piled onto warm flatbreads along with all the extras. This was the dish team’s favourite on our photo shoot day.
Serves: 4
INGREDIENTS
Meatballs
½ cup panko breadcrumbs
3 tablespoons milk
1 large egg
2 tablespoons ras el hanout or Moroccan spice mix (don’t skimp on this measure)
½ teaspoon chilli flakes
3 cloves garlic, crushed
finely grated zest 1 lemon
400 grams lamb mince
400 grams lamb sausages, skins removed
2 spring onions, green and white parts, finely chopped
¼ cup currants, finely chopped
sea salt and ground pepper
olive oil
To serve
4 large flatbreads, warmed
1 cup hummus
1 cup thick plain yoghurt
1 small telegraph cucumber, sliced
1 red onion, thinly sliced or quick-pickled red onions (see Cook’s note)
100 grams feta, crumbled
pomegranate molasses for drizzling
coriander and mint leaves
METHOD
Preheat the oven to 180°C fan bake.
Put the breadcrumbs, milk, egg, spices, garlic and lemon zest in a food processor and blitz. Add the mince, sausages, spring onions and currants and season generously with salt and pepper. Pulse to combine but don’t overmix or it will be too smooth.
Roll into golf ball-sized balls and place on a lightly greased oven tray. You should have about 18. Brush the tops with olive oil and bake for about 20 minutes, turning once during cooking, or until cooked through.
To serve: Top the flatbreads with hummus and yoghurt, meatballs, cucumber, red onion and crumbled feta. Drizzle with a little pomegranate molasses and top with the herbs.
Cook’s note: Toss 1 thinly sliced red onion with 2 tablespoons lemon juice, a pinch of sugar and 1 teaspoon sea salt. Set aside to let the onions soften and turn pink.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!