Makes 8 meatballs
Preparation 10 minutes
Cooking time 15 minutes
The flavours of these flattened meatballs are subtle enough so the whole family will enjoy them. Keep it simple and use what you have – you can leave out the prawns. They’re great the next day, too!
- 500g pork sausage or pork mince
- 1 cup cooked and chopped prawns or a tin of crab meat
- 1 small Granny Smith apple, grated
- a small handful of scallions (or spring onions), finely chopped
- a handful fresh coriander leaves, chopped
- 1 small red chilli, chopped (or a tablespoon of cayenne pepper)
- 1 teaspoon ground cumin or masala
- 1 teaspoon garlic flakes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- olive oil
- 2 red peppers
- plain yoghurt, to serve
- pita breads, to serve
- If you’re using pork sausage, squeeze the meat fromthe casing. Use your hands to mix the prawns, apple, scallions, coriander and spices with the meat. Make one big ball and wrap it in cling film. The flavour will improve if you leave it in the fridge for an hour or overnight.
- Divide the meat into 8 parts and roll each into a meatball. Flatten them until they’re about 1cm thick. Rub each meatball liberally with olive oil.
- Rub the whole red peppers with olive oil and grill for about 15 minutes over hot coals, or until the skin is charred all over and the flesh is soft. (You can also roast them in the oven.)
- Remove the peppers from the heat, cover with cling film and let them sweat. Then cut them open, remove seeds, peel and coat with a dash of olive oil.
- Grill the meatballs over hot coals or fry in a griddle pan until they’re golden brown.
- Put a tablespoon or two of yoghurt in a pita pocket and stuff it with strips of red pepper and a meatball.