Ingredients
- 500g Welsh lamb mince
- 3 tbsp Baharat spice mix*
- 150g cooked sweet potato*
- ½ tsp sea salt
- For the whipped feta
- 130g cottage cheese
- 200g feta
- For the sticky sauce
- 5 tbsp pomegranate molasses
- 200ml bone broth (optional)
- To serve
- 4 tbsp fresh mint or coriander, chopped
- 4-6 tbsp pomegranate seeds
- 4-6 tbsp chopped pistachios
- 4 flatbreads
- Olive oil, for cooking if needed
15
Cooking Time
15
Prep Time
4
Serves
- Makes around 34 mini meatballs.
- First, make the whipped feta by blitzing the cottage cheese and feta together in a food processor until smooth. If using a tall blender, you may need a splash of water and to scrape down the sides a few times.
- Mix the lamb mince, baharat spice mix, cooked sweet potato and sea salt together. Using your hands, shape into small ping-pong-sized meatballs.
- Heat a large pan over a high heat and cook half the meatballs until browned. Transfer to a plate and repeat with the remaining meatballs.
- Return the pan to the heat and add the bone broth, reducing until almost syrupy. If not using bone broth, add a splash of water instead. Stir in the pomegranate molasses and cook for a few seconds until sticky and syrupy.
- Return the meatballs to the pan and stir to coat them in the delicious sticky sauce.
- Warm the flatbreads and serve topped with the meatballs, whipped feta, fresh mint or coriander, pomegranate seeds and chopped pistachios, if using.
- * No baharat? Use 1½ tsp cumin, 1 tsp coriander and 1 tsp allspice instead.
- *The secret to super-soft meatballs is the cooked sweet potato. It’s easy to pop one in the oven while cooking something else. If you don’t have any, use 4 tbsp sugar-free ketchup and 50g dry grated mozzarella instead.
