Pork Keftedes Inspired Loaded Flatbread
with Yoghurt Sauce Drizzle, Roasted Veg and Rocket
- Wheat
- Cereals containing gluten
- Sulphites
- Milk
- May contain traces of allergens
- Celery
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Mustard
- Soya
Keftedes are a typical Greek and Cypriot appetiser - small meatballs that are delicious eaten by themselves or served atop a creamy pool of yoghurt. Here, we're using them as a topping for a loaded flatbread for a heartier meal.
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 sachet(s)
Dried Oregano
1 sachet(s)
Mediterranean Style Seasoning
(May contain traces of: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
240 grams
British Pork Mince
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
12 grams
Balsamic Glaze
(Contains: Sulphites)
20 grams
Wild Rocket
30 grams
Yoghurt Sauce
(Contains: Milk)
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
Nutrition Values
Utensils
Instructions
Trim the courgette and slice into 1cm thick rounds. Peel and grate the garlic (or use a garlic press).
Halve and peel the red onion, then cut each half into roughly 3cm wedges.
Add the courgette and onion to a baking tray, sprinkle over the dried oregano and drizzle with oil. Season with salt and pepper. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the middle shelf of your oven until softened and browned, 18-20 mins. Turn halfway through.
Meanwhile, in a large bowl, combine the Mediterranean style seasoning, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and half the garlic. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 7 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
Bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, sprinkle the remaining garlic and drizzle some oil over the naans. Sprinkle with a little water.
When the meatballs have a few mins left, pop the naans into the oven to warm through, 2-3 mins.
Once the veg has finished roasting, remove from the oven and drizzle over the balsamic glaze. Toss to coat.
Share the garlic flatbreads between serving plates.
Top the flatbreads with the roasted veg and meatballs.
Serve the rocket on the side and drizzle some olive oil over the leaves.
Drizzle the yoghurt sauce over the loaded flatbreads to finish.
