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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

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.
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.
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.