LAMB MEATBALLS WITH SHATTA

Ingredients

• 500g Lamb mince
• 50g Breadcrumbs
• 50ml Milk
• 2 Garlic cloves, grated
• 1/2 Onion, finely chopped
• 1 tsp Ground cumin
• 1 Small red chilli, deseeded and finely chopped
• A sprinkle Sea salt and freshly ground black pepper

FOR THE VEG

• 1 tbsp Olive oil
• 1 Head of broccoli, cut into florets
• 2 Red onions, cut into wedges
• 60g Spinach leaves

FOR THE SHATTA

• 50g Pickled jalapeños, drained
• 1 Small red chilli, deseeded and finely chopped
• A handful Mint leaves, finely chopped
• A handful Coriander leaves, finely chopped
• 2 tbsp Honey
• 2 tbsp Olive oil

TO SERVE

• 100g Hummus
• 100g Feta cheese, crumbled
• A handful Mixed salad leaves
• 4 Flatbreads

Method

1. Preheat an air fryer to 200°C.
2. Add the lamb mince, breadcrumbs, milk, garlic, onion, cumin, and chilli into a large bowl and season with salt and pepper. Mix well and roll into 18 evenly sized meatballs.
3. Cook the meatballs in two batches for 10-15 minutes each until thoroughly cooked. Remove from the air fryer and keep warm.
4. Add the broccoli and onion to the air fryer, drizzle with olive oil and cook for 7-10 minutes until tender. Stir in the spinach and cook for a further 2 minutes until wilted.
5. Mix the jalapeños, chilli, coriander, honey, and olive oil together in a small bowl.

TO SERVE

1. Spoon a serving of hummus onto a large serving plate and arrange the meatballs, onion, spinach, and broccoli on top.
2. Drizzle with shatta and garnish with mint, feta, and chilli flakes. Serve with the flatbreads and salad leaves.

COOK'S NOTE

Hummus alternative: mix together 100ml of Greek yoghurt, a squeeze of lemon juice and a crushed clove of garlic.