Who said meatballs just had to be for winter? These quick and tasty yoghurt flatbreads are perfect with our Beef & Beetroot Meatballs. A delicious fresh raita to spoon on top is also handy to have in the fridge all summer long. Thanks to Michael Van de Elzen for the recipe.
1x 420g packet of Green Meadows Beef Angus Beef & Beetroot Meatballs
180g tub "Good From Scratch spiced lentil and carrot dip
1/2 cup coriander
1/2 cup baby spinach leaves
1 1/2 cups natural unsweetened yoghurt
2 tbsp finely diced cucumber, skin removed
6 large mint leaves, very finely sliced
500g plain flour
1 tsp salt
1 tsp sugar
1/2 tsp dried yeast
60g butter, melted
We'll split this into two - making the yoghurt flatbreads and then the meatballs and raita.
Mix the flour, salt, sugar and yeast together in a large bowl. Heat the milk on the stove until lukewarm, then whisk in 1/2 cup of the natural yoghurt. Add the melted butter and mix well. Slowly pour the wet ingredients into your flour mixture and mix. Knead until the mixture becomes a springy dough. Cover the bowl with a damp, clean tea towel and leave in a warm place to rise for 12 minutes.
Once the mixture has puffed up, divide the dough evenly into 12 balls, cover and set aside for another 12 minutes. Turn your oven grill onto a medium heat and place a large baking tray underneath to heat up.
Flatten the dough balls and form into large teardrop shapes. Brush with a little extra yoghurt, place on the hot baking tray and grill for 2-3 minutes each side until golden. Watch carefully as the flatbreads can burn quickly.
Meatballs and Raita
Heat oil in a heavy based frying pan and fry the meatballs until lightly browned. Turn the heat down, cover the pan with the lid and continue to cook for a further 10 minutes.
While the meatballs are finishing, combine 1 cup natural yoghurt, cucumber, mint and a pinch of salt in a small serving bowl.
Serve the meatballs on flatbread with raita and the Spiced Lentil and Carrot dip. Garnish with fresh coriander and baby spinach.