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Meatballs with crunchy peanut butter sauce and flat breads


Meatballs with crunchy peanut butter sauce and fla

Ingredients 20
Servings Makes 15 meatballs and 5-7 flat breads
Time 20 min

Ingredients

  • 500
    g
    beef or lamb mince
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely grated
  • 10
    ml
    ground cumin
  • 60
    g
    peanuts, finely chopped in a blender
  • oil for shallow-frying
  • 50
    g
    peanuts
  • 30
    ml
    olive oi
  • 15
    ml
    soy sauce
  • 5
    ml
    brown sugar
  • 60
    ml
    boiling water
  • 50
    g
    tahini (sesame paste)
  • 1 green chilli
  • 1 garlic clove, finely grated
  • juice of 2 lemons
  • extra peanuts to garnish
  • 500
    ml
    self-raising flour
  • 1,2
    ml
    salt
  • 250
    ml
    plain yoghurt or buttermilk
  • fresh rocket
 

Method

20 min
 

1 MEATBALLS

Mix all the ingredients and shape into golf ballsized meatballs. 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

Place a few rocket leaves on each flatbread, top with meatballs and drizzle the peanut sauce over.

 

 

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