Nothing about this one sounds easy but it’s surprisingly simple. Since going dairy free I’ve been craving cheese. This mince was originally bought for something Italian – spaghetti and meatballs or lasagne – but none of those things work without a good sprinkling of parmesan or some sharp cheddar.
So, I decided to go Greek. Yes, you’d probably do as well with minced lamb – maybe better – but I prefer beef, and it’s easier to get. The roasted pepper and feta go really well together and the rosemary makes them sing!
What’s in it:
1 lb minced beef
Half a pack of feta cheese, crumbled
One roasted red pepper, chopped up small (from a jar – or if you’re a real sucker for pubishment, one of your own)
1/2 tsp toasted & ground cumin (or buy ready ground)
1 sprig rosemary
1 egg, lightly beaten, to bind them all (sorry, couldn’t help it)
2-3 scallions, chopped up small (use a small amount of red onion if you’ve no scallions)
For the flatbreads:
I’ve been wanting to make these for ages but you could just as easily use shop bought ones, or pittas. I used a recipe similar to this one from BBC Good Food, but I did them in the oven instead, on a lightly oiled tray turning after about four minutes per side, as it was on anyway for the meatballs. Don’t do them until the meatballs are all assembled and in the oven!
– Pre-heat your oven to 180 C.
– Mix all ingredients in a large bowl. If too wet and sticky, grate some breadcrumbs, or crumble a cream cracker or two into the mixture.
– Shape into plum-sized balls and lay out on a lighly oiled baking tin. They will shrink and release liquid as they cook so don’t worry about leaving too much space between them. – Bake for about 20 mins, turning once or twice.
Serve in the flatbreads with leaves and a few olives (mine didn’t fold, maybe you’ll have better luck!) or in pittas with some leaves and yoghurt dressing (half a cup of natural yoghurt, a dessertspoon of olive oil, a half teaspoon of lemon juice and a couple of mint leaves is my favourite).
Let me know how you get on!