Wild Frontiers

Meatball mezze

Serve these with tzatiki, pita breads, fresh simple salads.

Ingredientsmeatball mediterranean mezze

450g extra-lean mince1 small onion, finally chopped

1 flat tsp ground coriander

1 flat tsp ground cumin

small bunch Italian parsley, rinsed and coarsely chopped

1 slice white bread, crusts removed

milk, enough to soak the bread

1 small free range egg, lightly beaten

½ tsp salt

black pepper

3 tbsp olive oil

Method

In a medium-sized bowl mix together the mince, onion, coriander, cumin and Italian parsley. Massage into the meat with your hands until well combined.

Soak the bread in the milk and then pour off the excess milk. Squeeze the bread to remove the rest of the milk and break into small pieces. Add the bread pieces and the egg to the mince, mix in with your hands.

Add the salt and pepper and once again mix well. Roll the mince into little meat balls the size of walnuts and set aside. Over a medium heat fry the meatballs until golden brown and cooked.

SERVING SUGGESTION: Toast some mini pita breads until golden. Make a simple salad with fresh chopped tomatoes, chopped chilli and red onion. A tub of hummus and tzatziki, and Bob’s your uncle – a delicious Mediterranean meal.

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