Instructions

Step 1

Put the butter and milk into a saucepan and heat until the butter is melted.

Step 2

Add the flour and salt into a mixing bowl and make a well in the middle. Gradually stir the milk and butter mixture with a fork till they are mixed. Remove the dough and knead on a floured surface until smooth. If the dough is too sticky add a little flour. Wrap the dough in cling film and leave to rest for 30 minutes.

Step 3

Cut the dough evenly into 8 pieces. Dust your worktop with flour and roll each piece until you achieve a small flatbread shape.

Step 4

Heat the rapeseed oil on a skillet or small pan over a medium heat and add the rolled flatbread. Cook for about 2 minutes and press down until bubbles begin to form, then flip it over and cook for 1 minute. Each side will brown slightly when it is cooked— remove each flatbread then and wrap in tinfoil to keep warm.

Instructions

Step 1

Combine all the ingredients except the oil in a mixing bowl.

Step 2

Form 1 tablespoon of the meatball mix into small round shape balls, repeat till all meatball mix is used.

Step 3

Heat the oil on a pan over a medium heat and cook the meatballs in 2 batches until they are browned all over about 7 minutes per batch. Remove from pan with a slotted spoon and set aside.

Instructions

Step 1

Mix the Greek yoghurt with the mint leaves.

Step 2

Spoon 2 tsp of the green pesto over the meatballs. Drizzle with the minted yoghurt. Scatter the pomegranate seeds and mint leaves over the meatballs. Serve immediately!