Mediterranean Meatballs with Spelt Flatbreads

Ready in 20 minutes

Serves 4 people

Ingredients

For the meatballs 

  • 500g British Turkey thigh mince 7% fat 

  • 1 White onion finely diced 

  • 4 cloves of garlic finely diced

  • The zest of  1 large lemon

  • The juice of one large lemon

  • 1 small bunch (approx 20g) of sage chopped finely 

  • 11/2 tsp salt 

  • 11/2 tsp pepper 

  • 1 dessert spoon mixed herbs

  • 1 dessert spn Honey

For the flat bread

  • 100g spelt flour

  • 100g self raising flour

  • 1 tsp baking powder

  • 2 tbsp rape seed oil 

  • 100ml warm water 

For the dressing 

  • 3 tbsp sour cream 

  • 1 tsp black pepper 

  • 2 tsp mixed herbs 

  • Fresh dill

Preparation

For the meatballs

  1. Preheat the oven to 180°C. Place all ingredients except the egg into the food processor and switch on at a low setting, till it forms a stodgy aromatic mixture. 

  2. Remove the lid and add the beaten egg before processing again on a low setting gradually adding the plain flour till the mixture combines and binds.

  3. Heat 1 tbsp rapeseed oil in a large frying pan on a medium heat. Whilst the oil is heating up form your mixture into 2 inch meatballs (using two dessert spoons help). 

  4. Flash fry meat balls until browned on both sides (approx two minutes on each side 

  5. When brown on both sides remove from pan and place on a baking tray before baking in the oven for 6 to 8 minutes.Meanwhile prepare the flatbread.

  6. Pour flour, salt, baking powder and oil in a large bowl gradually adding water bit by bit as you combine the mixture 

  7. Once combined start to knead the dough. If it is too sticky add a little more flour if it is too dry add a splash of water. 

  8. You can cook the breads straight away or leave the dough to stand for about half an hour under a damp tea towel. This is a good time to make the sour cream and dill sauce.

  9. On a clean surface, roll each ball of dough one at a time using a. If you pick up and move round the flatbread often as you roll it out, you know it hasn’t stuck. (You may need to sprinkle a little flour on the surface but only use a little). Heat a large frying pan brushing it with a drop of oil or butter (I like a combination of both) Cook each flatbread for about two minutes on one side - it should puff up a little.

  10. Flip the flatbread over and continue to  cook for a couple of minutes on the other side. 

  11. Keep the cooked flatbreads warm, wrapped in foil or a clean tea towel, until the others are cooked.

  12. In a medium size bowl spoon in the sour cream,mixed herbs and black pepper before using scissors to chop in the dill

  13. Remove browned meatballs from the oven and place to the side before serving in flatbread with sauce and salad.

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