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Persian-style meatballs with crispy sumac pitta
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Experience exotic flavors with this simple Persian-inspired weeknight dish. Bon appétit!
Ingredients:
  • 500g chicken mince
  • 62.50 ml pistachio kernels, finely chopped
  • 62.50 ml dried cranberries, chopped
  • 1 tsp ground coriander
  • 2.50 gm ground cumin
  • 1/2 tsp fennel seeds, crushed (see notes)
  • 2 green onions, thinly sliced
  • 125.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 30.00 ml plain flour
  • 382.50 gm salt reduced chicken style liquid stock
  • 4 small pitta bread
  • Olive oil cooking spray
  • 2 tsp sumac
  • 82.50 ml fresh coriander leaves
  • Baby rocket, to serve
  • Plain low-fat Greek-style yoghurt, to serve
Instructions:
  • Preheat the oven to 200°C (180°C fan-forced).
  • Mix together mince, pistachios, cranberries, ground coriander, cumin, fennel, onion, breadcrumbs, and egg in a bowl. Season generously with salt and pepper. Shape the mixture into small balls using damp hands.
  • In a large frying pan over medium-high heat, heat oil. Cook meatballs for 8 to 10 minutes, turning occasionally, until browned and fully cooked. Remove from pan and cover.
  • Heat up the frying pan again and add more oil if necessary. Sprinkle in the flour and cook while stirring for about 1 minute until it starts to bubble. Slowly pour in the stock and bring it to a boil. Lower the heat to medium and simmer while stirring for 5 minutes until it thickens.
  • Place the pitta on 2 greased baking trays, then spray with oil and sprinkle sumac on top. Bake for about 5 minutes until the pitta turns light golden and crisp.
  • Place the meatballs back in the pan and mix gently to coat them. Garnish with fresh coriander. Serve alongside pitta bread, arugula, yogurt, and lemon wedges.

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