All Recipes

Meatballs in Citrus Tahini Sauce with Flat Bread

Serves 4
  • Steps
  • Ingredients

Steps

  • Preheat oven to 190C.
  • For the Flatbread, place the yeast, sugar and 1 cup of lukewarm water into the bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed for 30 seconds until combined.
  • Add the flour, yoghurt, oil and salt and mix on medium speed until smooth, elastic dough has formed, about 5 minutes. Allow dough rest in the mixer bowl for 30 minutes.
  • After dough has rested, knead dough on low speed for 1 minute then transfer to a clean, lightly floured work surface.
  • Divide dough into 8 equal portions. Roll each portion out until 12-14cm in diameter.
  • Lightly sprinkle half of the aniseed and fennel seeds over one side of the dough rounds. Lightly roll the dough with a rolling pin so that the seeds stick to the dough.
  • Turn each round of dough over and sprinkle with remaining aniseed and fennel seeds and roll in the seeds with the rolling pin.
  • Place a large frypan over medium high heat. Cook each flatbread in the pan, turning over once browned and bubbles have appeared in the dough. Cook until dark golden brown spots appear on the underside. Remove the flatbread from the pan and cover with a clean tea towel to keep warm.
  • For the Tomato Sauce, heat a medium frying pan over medium heat. Add olive oil and when hot, add onion and cook until golden and soft, about 5 minutes.
  • Add diced tomato and 2 tablespoons of water and cook, stirring, until tomato starts to soften. Add tomato paste and cook for 1 minute, then season with salt, white pepper and black pepper. Remove from heat and pour into the base of a large deep round baking dish.
  • For the Citrus Tahini Sauce, place all ingredients into a medium bowl and whisk together until smooth and creamy. Set aside.
  • For the Meatballs, place the breadcrumbs and milk into a medium bowl and mix together until bread has softened. Add the remaining ingredients and knead with a clean hand until well combined and mixture is sticky. Using wet hands, roll the mixture into 20 golf ball sized meatballs.
  • Place the meatballs into a large shallow baking dish and bake in the oven until partially cooked, about 8 minutes. Remove from the oven.
  • Transfer the meatballs into the dish of Tomato Sauce then cover with the Citrusy Tahini Sauce. Bake in the oven until golden on top and the Meatballs are cooked through, about 18-20 minutes. Remove from the oven and garnish with toasted pine nuts, chopped parsley, barberries and a light drizzle of olive oil. Serve with Flatbread on the side.

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