Fragrant lamb meatballs-spelt & rye flatbreads-green apple kolhrabi

ImageI,ingredients for lamb meatballs, chopping board
Ingredients for lamb meatballs


I think we have been overdosing on pattypan squash, it is giving me a craving for some meat, lamb is my favourite, so a tea-time (dinner)recipe like this goes down well with all the family, kids as well. They just love any kind of meatballs, wrapped up in warmed flatbreads, no apple salad for the kids though, just a splattering of ketchup, may be one of these days.😁

I’d start with the flatbreads, leaving the dough to rest in the refrigerator while you make the meatballs, nothing too hard here. I found a variety of Persian basil from our local organic farm, perfect for adding citrus-anise notes to the lamb-see note in recipe for alternatives.

The salad is just what I had to hand, just wanted something earthy and light with a little bit of acidity. You could try a few pickled onions; they also would go down well.


Fragrant lamb meatballs, spelt & rye flatbreads apple and Kohlrabi salad

  • Servings: 5-6
  • Difficulty: easy
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Persian basil adds a lovely aroma of citrus, anise & clove to these lamb meatballs. Keep them small so they fit perfectly on the flatbreads, with a little of the salad, topped with some naturel yogurt and a sprinkling of pomegranate seeds


  • 500g Lean minced lamb
  • 1 x medium onion finely chopped
  • 2 x Cloves of garlic chopped
  • ½ x Sweet red bell pepper finely diced
  • 1 x Teaspoon cumin seeds
  • 100g Grated carrot
  • Zest of one medium lemon
  • 20g Persian basil finely shredded (substitute-half regular basil & Tarragon)
  • 1 x Free range egg
  • Salt & pepper
  • 2 x Tablespoons of olive oil


  1. Heat 2 x tbsp oil in medium frying pan, sauté the onions, garlic, cumin seeds and pepper until soft, stir through the lemon zest and Persian basil, remove from the heat.
  2. Place the lamb mince in a bowl along with the grated carrot, when cool, add in the sauteed onion mix and combine, add in the egg, mix further, season with a good grind of salt and pepper. Cover and place in the fridge for 30 minutes.
  3. Shape into small spheres and place on an oiled baking tray. Makes approx. thirty balls, say five per person would give you six portions, are maybe six balls for five portions if you want to be generous. 😋
  4. To cook, sauté in a medium frying pan with 2 x tbsp rapeseed or sunflower oil, in batches, 3-4 minutes, until slightly charred, turning frequently until cooked through.

When cooking the meatballs, pop in a splash of water to the pan, and cover with a lid, this will create a little steam to keep them moist. Do not over crowd the pan. Place on a baking sheet in a low oven, to keep warm until you have all of them cooked.
We cooked ours on the griddle of the barbecue, perfect for cooking them all at once if you prefer, again with a little splash of water, then I place the cover on the barbecue to finish cooking them off.

Spelt & rye flatbreads

  • Servings: 6 x 2each
  • Difficulty: easy
  • Print

Using different flours will add to the flavour of these flatbreads, along with the smoked paprika and black salt if you are able to get it, usually purchased in Asian stores.


  • 200g wholemeal spelt flour
  • 200g Plain flour
  • 100g rye flour
  • 2 x Teaspoon baking powder
  • 1 x Teaspoon smoked paprika
  • 2 x Teaspoons black salt (regular will do if you can not get your hand on this)
  • 100g High protein naturel yogurt
  • 2 x Tbsp olive oil


  1. Place all the dry ingredients in a bowl, add in the yogurt, oil and 150ml water. Bring the mix together using your hands, turn out onto a lightly flour surface and knead for 2-3 minutes.
  2. Wrap with cling film, and place in the fridge for thirty minutes to rest.
  3. When ready divide the dough into twelve equal size balls, flatten lightly with the palm of your hands, continue with a rolling pin to shape them into 20cm discs approx.
  4. To cook, place a pan onto a medium-high heat, spray with a little rapeseed or sunflower oil, alternatively use a brush, cook on each side for 1-2 minutes, they will start to blister.
  5. Keep warm wrapped in aluminium foil until ready to use.

You could finish these on the griddle top of a barbecue to speed things up as I have. Plus, it stops me from smoking out the kitchen, as the pan needs to be quite hot.

Green apple, summer cabbage & kohlrabi salad

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 x green apple shredded (Granny smith is ideal for this)
  • 300g Shredded cabbage
  • 325g Shredded kohlrabi, gently squeezed between the cups of your hands to remove the excess water.
  • 1 x Tablespoon pumpkin seeds
  • 1 x Tablespoon sunflower seeds
  • 75ml Red wine Vinegar
  • 15ml Olive oil
  • 1 X Tbsp honey
  • Sea-salt


  1. In a medium frying pan, cook the seeds on a medium heat until lightly toasted and golden with a popcorn aroma. Leave to cool.
  2. Combine the apple, cabbage, and kohlrabi in a bowl.
  3. Blend the red wine vinegar, olive oil, honey, and a grind of salt, pour onto the salad, combine well, place into a serving plate and top with the toasted seeds.

Image, Kolhrabi salad with toasted seeds
Kolhrabi salad with toasted seeds

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