Cheesy meatball flatbread folds
Servings:
4 people
These are a great fun way to serve up something different, not quite a burger, not quite a taco, not quite a pizza but ticking most of those boxes, this greedy treat is a real crowd pleaser. You can of course buy flatbreads if you want but we'd recommend making them yourself for something extra special.
Ingredients
- 4 flatbreads
- 500 g minced venison
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 clove of garlic (finely chopped)
- 2 sage leaves (finely chopped)
- 1 sprig thyme (finely chopped)
- 1 stem rosemary (finely chopped)
- 10 g salt
- 1/2 lemon (zest of)
- plenty of black pepper
- a good pinch of chilli flakes
Instructions
- Toast and lightly crush the spice seeds, mix the spices with the meat, garlic, herbs and, everything else and then shape into small balls, around the size of whole walnuts, roll them all out and place them on a lightly oiled tray.
- Cook the flat breads in a large pan, start them with a little olive oil and allow the pan to get nice and hot before you try to turn them over. Cook them for a minute or so on as many sides as you can manage and then turn down the heat and pop a lid on the pan or transfer them to a baking tray and fling them in a hot oven for a few minutes – we don’t want them to dry out, but we don’t want them too pink either.
- Once you are happy they are cooked (you can always break one open to see) set them aside on a warm dish to rest.
To serve
- The flat breads, the cooked meat balls and 150g grated mature cheddar, some fresh veggie pickles, garden greens and whatever else you fancy – maybe some of that romesco sauce or green sauce might be a win? Or some of that spicy aioli…….
- Share the meatballs out between the still warm flat breads and scatter over the cheese before folding them over, its nice to give them 2 mins in the oven to just bring the heat up a bit again before serving to help melt that cheese.
Recipe Notes
Once you have this dish in your repertoire you will come back to it again and again. Ring the changes by switching up the sauce or adding a slaw or some peppery rocket, or tinned roasted peppers and a pesto.
These are a great fun way to serve up something different, not quite a burger, not quite a taco, not quite a pizza but ticking most of those boxes, this greedy treat is a real crowd pleaser. You can of course buy flatbreads if you want but we'd recommend making them yourself for something extra special.
Ingredients
- 4 flatbreads
- 500 g minced venison
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 clove of garlic (finely chopped)
- 2 sage leaves (finely chopped)
- 1 sprig thyme (finely chopped)
- 1 stem rosemary (finely chopped)
- 10 g salt
- 1/2 lemon (zest of)
- plenty of black pepper
- a good pinch of chilli flakes
Instructions
- Toast and lightly crush the spice seeds, mix the spices with the meat, garlic, herbs and, everything else and then shape into small balls, around the size of whole walnuts, roll them all out and place them on a lightly oiled tray.
- Cook the flat breads in a large pan, start them with a little olive oil and allow the pan to get nice and hot before you try to turn them over. Cook them for a minute or so on as many sides as you can manage and then turn down the heat and pop a lid on the pan or transfer them to a baking tray and fling them in a hot oven for a few minutes – we don’t want them to dry out, but we don’t want them too pink either.
- Once you are happy they are cooked (you can always break one open to see) set them aside on a warm dish to rest.
To serve
- The flat breads, the cooked meat balls and 150g grated mature cheddar, some fresh veggie pickles, garden greens and whatever else you fancy – maybe some of that romesco sauce or green sauce might be a win? Or some of that spicy aioli…….
- Share the meatballs out between the still warm flat breads and scatter over the cheese before folding them over, its nice to give them 2 mins in the oven to just bring the heat up a bit again before serving to help melt that cheese.
Recipe Notes
Once you have this dish in your repertoire you will come back to it again and again. Ring the changes by switching up the sauce or adding a slaw or some peppery rocket, or tinned roasted peppers and a pesto.
