Lamb Meatballs in Pesto With Flatbread
- 300g Plain Flour + 50g for Dusting
- 50g Butter
- 180ml Fresh Milk
- ½ tsp. Salt
- 1 tbsp. Rapeseed Oil
Put the butter and milk into a saucepan and heat until the butter is melted.
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.
Cut the dough evenly into 8 pieces. Dust your worktop with flour and roll each piece until you achieve a small flatbread shape.
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.
For the Meatballs:
- 500g Lamb Mince
- 3 Shallots, or 1 Small Onion
- ½ tsp. Chopped Fresh Mint
- 4 tbsp. Fine Bread Crumbs
- 1 Whole Egg, Beaten
- ½ Tub Pestle + Mortar Green Pesto
Combine all the ingredients except the oil in a mixing bowl.
Form 1 tablespoon of the meatball mix into small round shape balls, repeat till all meatball mix is used.
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.
Top & Serve
For the Toppings:
- 2 tbsp. Pomegranate Seeds
- 1 tbsp.Chopped Mint Leaves
- 8 Lettuce Leaves
- 2 tbsp. Pestle + Mortar Green Pesto
- 4 tbsp. Greek Yoghurt
Mix the Greek yoghurt with the mint leaves.
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!