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Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce

Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce
Yields
4 servings

Spiced lamb meatballs top an Indian-style flatbread for an easy to prepare dish.

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ingredients

Meatballs

½
cup breadcrumbs
½
small onion, very finely diced
3
Tbsp milk
1
tsp ground coriander
1
tsp ground cumin
½
tsp ground cinnamon
½
tsp ground ginger
⅛ tsp cayenne
Kosher salt
1
lb(s) ground lamb
1
large egg
2
Tbsp finely chopped fresh cilantro
2
Tbsp finely chopped fresh parsley

Tomato Sauce

4
plum tomatoes, cored
1
Tbsp extra-virgin olive oil
pinch cinnamon
Kosher salt

Flatbreads

4
pieces naan (Indian flatbread)
1
cup crumbled feta
Extra-virgin olive oil, for drizzling
½
cup cilantro, torn
½
cup torn cilantro and parsley leaves
Red pepper flakes, for sprinkling, optional
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directions

Notes

Special equipment: a grill basket

Step 1

Preheat a grill to medium.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.

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