Meatball Flatbread Recipes

GRILLED LAMB MEATBALL FLATBREAD WITH GRILLED TOMATO SAUCE

Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce image

Provided by Valerie Bertinelli

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/2 cup breadcrumbs
1/2 small onion, very finely diced
3 tablespoons milk
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne
Kosher salt
1 pound ground lamb
1 large egg
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
4 plum tomatoes, cored
1 tablespoon extra-virgin olive oil
Pinch cinnamon
Kosher salt
4 pieces naan (Indian flatbread)
1 cup crumbled feta
Extra-virgin olive oil, for drizzling
1/2 cup torn cilantro and parsley leaves
Red pepper flakes, for sprinkling, optional

Steps:

For the meatballs: Preheat a grill to medium.
Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch.
Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt.
For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes.
Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.

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