The other night all the lights blew in our house. We didn’t know that because at the time there was only one light on, and when Skater flicked it off it blew. It wasn’t till later on the next day we realized that there were no working lights and so it wasn’t just that one that had blown. We still had power points and so life wasn’t as drastic as a black out with out a cup of tea and a refrigerator. We considered this to be very lucky. If you have ever rented a house you will know that it often takes some time to get things fixed. This really was no exception.
While waiting we plugged in a lot of lamps so we could see what we were doing. I cooked a photographed these Beef and feta meatballs with Rye flatbread while the lights were “off”. We had two electricians in workboots carrying ladders and walking in the ceiling too. One thing is for sure and I want you to note this……..these meatballs are the best meatballs I have ever made. They maybe the best meatballs any body has made. That’s how good I think they are. It would be wise to go straight to the shop and get these ingredients because it is going to be love.
Before I give you the recipe I just want to give a shout out to Kialla Pure Foods. I got sent this care package. Now before you turn your nose up I did have to contribute some time on a pleasurable project to earn it. I volunteered to join their e-bake in December. This cutting edge project involved a bake along on Google + where lots of people from all over Australia and the world, baked a Christmas recipe at the same time (thats on your computer, in your kitchen, baking along with a live tutorial). There was chat about flour, sustainable farming and eating and cake making tips, it was a first for Australia. There were a few technical issues but next year it will be back bigger and better and I am looking forward to joining in either baking or listening. Look out for it, here’s last years feed. God only knows that enough flour does get baked into things around here, so it was a very happy to be able to use this gift of Australian flour. Organic and milled with care, there are some unusual flours like millet and buckwheat as well as unbleached flour, spelt, rye and wonderful cake flour. This is Australian, organic & sustainable. Am I saying this because I was sent it. No. I get sent lots of things, and they are not all good. I also help to market an Italian brand of flour….but this Kialla Flour has it ALL. Check the link for purchase info.
I used some ethically sourced mince for the first lot of these meatballs but because not everyone has access to this or can afford it, I remade them with average premium beef mince. My flat bread was incredible made with the Kialla Rye flour. Recipe……..OK
- 500 gm beef minced (ground) best quality
- 1 Tablespoon Cumin ground
- 1 teaspoon sumac (opt)
- 100 gm Panko Japanese bread crumbs (1 cup or 1 cup of fresh crumbs)
- 1 egg
- 150 gm feta- the soft creamy Danish kind not the dry crumbly one
- ¼ teaspoon salt
- 100 gm sesame seeds
- 60 ml Olive oil
- 250 gm Yoghurt, Greek (1 cup)
- ½ small Lebanese cucumber chopped into small pieces
- ½ cup of mint
- ¼ teaspoon salt
- 550 gm Rye flour
- 150 ml water
- 80 ml olive oil (4 tablespoons)
- ¼ teaspoon salt
- 50 gm Kialla 5 seeds mixed, soaked in water ( this is optional)
- To serve
- 100 gm cherry tomatoes, cut in half
- 200 gm Hummus
- ½ bunch coriander, picked and chopped
- Put the flour and salt into the food processor with the olive oil and all but 2 tablespoons of the water . Wiz till the flour comes together into a ball. If it still seems a bit dry add the rest of the water.
- Tip out onto a bench and add the well drained seed mix ( if using) and push together into a ball. Don't work the dough too much, just knead till there is no dry flour left. Wrap and put into the fridge to rest for 10 minutes.
- I made the bread and kept it warm in a teatowel till I finished the meatballs and yoghurt sauce
- Cut the dough into 6 pieces. Roll each piece out on a lightly floured bench with a rolling pin tll very very thin. Heat a large frypan on the stove top. When hot lay a circle of dough onto the pan. Turn after 30 seconds or so. The bread should be lightly golden, cook the other side till just done. The bread will become crisper the more you cook it. Set aside on a clean tea towel and continue. Once the flatbreads are done, cook the meatballs
- Put all of the ingredients for the meatballs into a bowl and mix together till well combined and smooth with your hands. Roll into tight little balls then sprinkle sesame seeds onto a flat plate and roll each meatball in the seeds. ( if your meatballs are very soft add 2 Tablespoons more crumbs)
- Heat a frypan. Then add the olive oil and add the meat balls. Colour the outside then transfer the meat balls to the oven for 12-15 minutes. They can be done on the stove top but turn the temperature down so they dont dry out and become too brown.
- Make the yoghurt sauce by mixing all the ingredients together.
- Serve with fresh coriander.
- You can also serve these meat balls with a mediterranean style tomato sauce (olives and parsley or in a broth)
These meatballs are great for a canape or appetiser and can be reheated with much success.
Who wants to know how to make 5 minute Hommus?