Mediterranean Meatball Flatbreads

Take your taste buds on a trip to the sun-soaked shores of Europe with these Mediterranean Meatball Pockets. Featuring Beef Bone Broth for some protein and zinc to support immunity, digestion and energy. With aromatic spices and fresh toppings, this dish is a celebration of taste and texture. Serve them as a quick and satisfying weeknight dinner or at your next gathering.

Ingredients

PANTRY ITEMS

Meatballs

500g ground beef mince

1 tsp ground cumin

1 tsp dried oregano

1 tsp smoked paprika

1 tsp ground coriander seed

1 tsp onion powder

1 tsp garlic powder

Pinch of salt

1 egg

Crack of pepper

½ bunch parsley, chopped

1 tbsp olive oil

For the flat breads:

6 Flat breads

500g Greek yoghurt

1 cucumber, shaved into ribbons with a peeler

2 cups rocket

½ Red Onion, sliced

100g feta cheese

Lemon

NUTRA ORGANICS PRODUCTS

1 tbsp Beef Bone Broth Concentrate Natural Beef

Method

Heat the oven to about 180c
Combine beef mince, beef bone broth, all the spices, along with salt and pepper, 1 egg, and half the chopped parsley into a mixing bowl. Combine, then roll into balls.
Place in a pan on medium heat with a 1 tbsp olive oil, and fry meatballs until cooked through, turning on all sides - about 10 minutes.
Meanwhile, warm your flatbreads in the oven for about 5 mins, then turn off the oven
Smear a tbsp of greek yoghurt onto the flatbread
Sprinkle over a little salt and pepper
Place on 2-3 meatballs on each flatbread
Layer the cucumber ribbons, rocket and remaining parsley around the meatballs
Crumble over the feta and squeeze over lemon juice

Notes: If you preheat the oven and then turn it off and put the flatbreads in there they will be warm to serve when you are ready :)