Name: Meatballs with peanut sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 meatballs / 5-7 flatbreads servings
Cuisine: Bread
Ingredients: 500 g beef mince or lamb mince; 1 red onion finely chopped; 2 garlic cloves finely grated; 10 ml cumin ground; 60 g peanuts finely chopped in a blender; oil for shallow frying; 50 g peanuts; 30 ml fresh chillies 573; 15 ml soy sauce; 5 ml brown sugar; 60 ml water boiled; 50 g tahini; 1 green chilli; 1 garlic cloves, grated; lemons juice only; peanuts; bread flatbreads; 500 ml flour self-raising; 1,2 ml salt; 250 ml plain yoghurt (or buttermilk); to serve to serve; rocket

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Ingredients (22)

MEATBALLS

500 g	beef mince — or lamb mince
1	red onion — finely chopped
2	garlic cloves — finely grated
10 ml	cumin — ground
60 g	peanuts — finely chopped in a blender
	oil — for shallow frying

PEANUT SAUCE

50 g	peanuts
30 ml	fresh chillies — 573
15 ml	soy sauce
5 ml	brown sugar
60 ml	water — boiled
50 g	tahini
1	green chilli
1	garlic — cloves, grated
	lemons — juice only
	peanuts
	bread — flatbreads
500 ml	flour — self-raising
1,2 ml	salt
250 ml	plain yoghurt — (or buttermilk)
	to serve — to serve
	rocket

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Method:

1. Meatballs: Mix all the ingredients
except for the oil and shape into golf ball-sized meat-balls. Chill in the
fridge until needed.

2. Peanut
sauce: Blitz all the ingredients in a food processor until smooth. Set aside.

3. Flatbreads:
Sift the flour into a bowl, add the salt and yoghurt or buttermilk and knead to
make a smooth dough. Use your hands to shape medium-size balls then roll out
into flat discs. Cook in a dry pan over medium heat until golden brown on one
side. Turn and cook the other side.

4. Heat the
oil in a pan and fry the meatballs in batches until done and browned.

5. To serve: Put a few rocket leaves
on each flatbread, top with meatballs and drizzle the peanut sauce over.