Mediterranean Spiced Meatball Platter
These juicy meatballs see Angus beef balanced with beetroot – and we’ve taken them down down the Silk Road a bit by adding some fragrant spice.
Heat oven to 210°C.
Put 2 tsp ras el hanout and 1 Tbsp olive oil in a wide dish and toss through eggplant slices to coat. Put eggplant slices in a single layer on a lined baking tray and bake for 12 mins. Flip slices and continue to cook for another 8 mins until cooked through.
Put remaining ras el hanout in a bowl and gently roll each meatball through spice to lightly coat. Heat 2 tsp olive oil in a heavy frying pan and cook meatballs, turning now and then, for about 8 mins.
On a platter arrange meatballs and eggplant and surround with accompaniments. Scatter over some pickled red onion and mint leaves to garnish and serve with flatbreads, for everyone to assemble as they like at the table.
Amount of ras el hanout can be halved if less spice is preferred.
4 tsp Besaha ras el hanout spice blend
1 eggplant, sliced into thin rounds
400g pkt Green Meadows Angus Beef and Beetroot Meatballs
Kohkoz Garlic Hummus
Thinly sliced red cabbage
2 Tbsp Lucky Taco Pink Pickles, drained
1 packet Jabal Lebanese Flatbread