These plump juicy lamb meatballs are sweet and fragrant. Served with a carrot and beetroot salad, herb yogurt dressing, hummus, pine nuts and feta. Don't be put off by the large list of ingredients, lots of them are double ups. 


Makes 4 filled flatbreads


350 grams lamb mince
1/2 red onion, finely diced
1/4 cup currants
20 grams pine nuts
1 clove of garlic, minced
1 egg
1/4 teaspoon cinnamon
1/4 teaspoon all spice
Large handful of parsley, finely chopped
Cracked pepper
1 Tablespoon olive oil
1/4 cup white wine
250mls chicken stock
1 teaspoon brown sugar
1 bay leaf
2 sprigs of fresh thyme

1/4 cup parsley
1/4 cup mint
1/2 cup yoghurt

1 beetroot
1 carrot
1 tablespoon mustard seeds
Juice of 1 lemon

4 flatbreads
30 grams pine nuts, toasted
1/2 red onion, finely sliced
Mint leaves


Preheat oven to 180°C.

Place the lamb mince, diced red onion, currants, pine nuts, garlic, egg, cinnamon, all spice, parsley, generous pinch of salt and cracked pepper in a bowl. Using your hands mix all ingredients together Then roll into balls. 

Heat a heavy based casserole dish on the stove top over a medium heat. Add olive oil and fry the meatballs until golden brown. This can be done in batches if your pan isn't big enough. Remove meatballs from dish and drain out any remaining olive oil. Pour white wine and chicken stock into empty empty dish and bring to a simmer. Add brown sugar, bay leaf, thyme and meatballs to liquid and place the lid on top. Bake in the oven for 20 minutes then remove the lid and cook for a further 10. 

In a food processor or by hand, finely chop the parsley and mint for the yogurt dressing. Add the yogurt and combine. Do not add the yogurt to the food processor, this will make it over mixed and very runny!

Using a mandolin or a sharp knife, cut the carrot and beetroot into matchsticks and place in a bowl with the lemon juice. In a small non-stick fry-pan over a medium heat, fry mustard seeds until they just begin to pop! Do not add any oil to the pan. Add the mustard seeds to the carrot and beetroot and combine. 

Lightly dry fry the flatbreads and arrange hummus, yogurt, salad, red onion, meatballs, pine nuts, feta and herbs on top or inside the flatbread pockets.