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Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 1 hr
  • Yield: 4 servings
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Ingredients

Meatballs:

1/2 cup breadcrumbs

1/2 small onion, very finely diced 

3 tablespoons milk 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground ginger 

1/8 teaspoon cayenne 

Kosher salt 

1 pound ground lamb 

1 large egg 

2 tablespoons finely chopped fresh cilantro 

2 tablespoons finely chopped fresh parsley 

Tomato Sauce:

4 plum tomatoes, cored

1 tablespoon extra-virgin olive oil

Pinch cinnamon 

Kosher salt 

Flatbreads:

4 pieces naan (Indian flatbread)

1 cup crumbled feta 

Extra-virgin olive oil, for drizzling 

1/2 cup torn cilantro and parsley leaves 

Red pepper flakes, for sprinkling, optional 

Directions

Special equipment:
a grill basket
  1. For the meatballs: Preheat a grill to medium.
  2. Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch.
  3. Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
  4. For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt.
  5. For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes.
  6. Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.

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