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Jade Greenhalgh's spiced meatballs sharing platter recipe

Jade Greenhalgh's spiced meatballs sharing platter recipe

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Jade Greenhalgh's lamb meatballs sharing platter is a real crowd-pleaser. Ideal for gatherings with friends or Christmas parties, it's full of flavour and interesting elements to keep guests coming back for more. The homemade meatballs and dip are easy to prep, yet seriously impressive! See method

  • Serves 6
  • Takes 50 mins
  • 626 calories / serving

Ingredients

  • 2 packs Tesco Finest 2 flame-baked flatbreads, cut into long strips
  • 500g jar tomato & chilli sauce
  • 300g reduced-fat houmous
  • chopped fresh red chilli (optional)

500g fresh crudites such as:

  • red peppers, sliced into batons
  • Tendersweet carrots, sliced into batons
  • cucumber, sliced into batons

For the meatballs

  • 500g pack lean lamb mince
  • 2 tsp dried rosemary
  • 2 tsp dried mint
  • 2 tsp garlic granules
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp onion granules

For the feta yogurt dip

  • 200g pack feta
  • 6 tbsp 0% fat Greek-style yogurt
  • ¼ lemon, juiced
  • 1 tbsp clear honey
  • 6 fresh mint leaves, plus a few extra leaves
  • 2 tbsp pomegranate seeds

Each serving contains

  • Energy

    2615kj
    626kcal     31%

  • Fat

    31g 44%

  • Saturates

    11g 55%

  • Sugars

    14g 15%

  • Salt

    2.6g 44%

of the reference intake
Carbohydrate 49g Protein 34.3g Fibre 8.8g

Method

  1. First, make the meatballs. Preheat the grill to high. In a mixing bowl, combine the lamb mince, herbs, spices, onion granules and ½ tsp salt. Mix thoroughly with clean hands until the spices are evenly incorporated. Roll the mixture into 22 small meatballs, each about 3cm in diameter. Place the meatballs onto a foil-lined baking tray and grill for 12–15 mins, turning occasionally, until browned on all sides and cooked through.
  2. Put the feta, yogurt, lemon juice, honey and mint leaves into a food processor. Blitz until smooth and creamy. Transfer to a bowl and top with the pomegranate seeds. Warm the flatbread strips slightly under the grill or in a dry pan.
  3. Heat the tomato & chilli sauce to pack instructions, then spoon down the centre of a platter and arrange the meatballs on top. Serve with the feta dip, houmous and crudités, and scatter with the extra mint leaves and chopped red chilli, if you like.

Tip: For extra flavour, brush the flatbreads with olive oil and sprinkle with a little ground coriander before warming.

See more Party food recipes

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

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