Flatbread with mini pork meatballs recipe

1 rating

Did you know that making homemade flatbreads is as easy as preparing pancakes? This tasty meatball and flatbread dish uses the same ingredients as a classic toad-in-the-hole. Simply pair with a refreshing mint and lemon dip for a truly delicious midweek meal. See method

  • Serves 2
  • 20 minutes for preparation, 20 minutes for cooking, plus 30 minutes rest
  • 557 calories / serving

Ingredients

    For the flatbread

    • 250g (8oz) flour
    • pinch salt
    • 50ml (2oz) olive oil, plus extra for cooking
    • 150ml milk

    For the dip

    • 100ml (3 1/2oz) Greek yogurt
    • 1/2 garlic clove, grated
    • ½ lemon, zested
    • small bunch mint, chopped

    For the filling

    • olive oil
    • 4 sausages
    • 1 garlic clove
    • 2 handfuls frozen peas
    • 4 handfuls baby spinach

Each serving contains

  • Energy

    2330kj
    557kcal
    28%
  • Fat

    34g 48%
  • Saturates

    8g 39%
  • Sugars

    5g 5%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 50g Protein 15.9g Fibre 4.5g

Method

  1. To make the flatbread, put the flour and salt in a large mixing bowl. Add the oil and milk and stir with a wooden spoon until the mixture comes together. Knead for a minute or two until smooth. If the mixture is too wet, add a dash more flour, and if too dry, a little more milk. Wrap in clingfilm and leave for 30 minutes.
  2. Cut the flatbread dough into four parts and roll each quarter into a roundish shape on a floured surface. Add a little oil to a frying pan set over a medium heat. Put the first round of dough in the pan, cook for a minute until it turns golden and has bubbled up a little, then flip and cook the other side for another minute or so. Once done, place in a tea towel to keep warm and cook the next flatbread.
  3. Make the dip by putting all the ingredients in a small bowl and mixing well to combine.
  4. To make the meatballs, squeeze the meat out of the sausages, and then with wet hands, roll each sausage into four small balls. Put on a plate and set aside.
  5. Put a little oil in a large frying pan set over a medium heat. Add the meatballs and fry until golden all over, turning frequently. Once cooked, remove the meatballs from the pan and add the garlic. Fry for a minute or so, and then add the lemon juice, scraping the pan with a wooden spoon to mix the meat juices into the lemony sauce.
  6. Add the peas and cook for a minute until defrosted. Add the spinach then cover the pan for a minute until the leaves wilt.
  7. Serve the dip, mini meatballs and greens in the flatbread.

See more Easy weeknight recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

This delicious recipe is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.

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