Flatbreads with tomato sauce and grilled lamb meatballs

Votes: 1

How to Make - Grilled Lamb Meatballs with Tomato Sauce

Time: 1 hour 10 min.
Complexity: easily
Quantity: 20 meatballs

This dish is completely grilled, even the tomato sauce! First, grill the ground lamb meatballs (in a grill basket or on a grill grate), and while they're resting, make a quick sauce using grilled tomatoes, mashing them by hand. For seasoning, add only a pinch of cinnamon and salt—the smoky flavor itself acts as a unique spice. Serve the meatballs with the grilled tomato sauce on grilled flatbread. Top with crumbled feta and fresh herbs and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meatballs

450 g of minced lamb
0.5 tbsp. breadcrumbs
Half a small onion, finely diced
3 tbsp. milk
1 teaspoon ground coriander
1 tsp ground cumin
0.5 tsp ground cinnamon
0.5 tsp ground ginger
1/8 tsp cayenne pepper
1 large egg
2 tbsp finely chopped fresh cilantro
2 tbsp finely chopped fresh parsley
Special equipment: grill basket

Tomato sauce

4 plum tomatoes, cores removed
1 tbsp. l. olive oil
A pinch of cinnamon

Flatbreads

4 naan (Indian flatbread)
1 cup crumbled feta
Olive oil to drizzle
0.5 cup torn cilantro and parsley leaves
Red pepper flakes, for sprinkling (optional)

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat grill to medium heat.
Meatballs:

In a large bowl, combine the breadcrumbs with the onion and pour in the milk; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne pepper, and 1 teaspoon salt; mix until smooth. Add the ground lamb and egg; mix thoroughly. Stir in the cilantro and parsley. Form the mixture into 20 balls, approximately 3 cm in size.

Place the meatballs in a grill basket and cook, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
Tomato sauce:

Place the tomatoes in a grill basket and cook, turning occasionally, until charred, 6 to 8 minutes. Transfer to a bowl and peel off the skins when cool enough to handle. Rub the tomatoes together with your hands, then add olive oil, cinnamon, and a generous pinch of salt.
Flatbreads:

Reduce grill heat to medium-low. Grill the flatbreads until grill marks appear, about 4 minutes. Flip and top with tomato sauce, meatballs, and crumbled feta; drizzle generously with olive oil. Cover and grill until the flatbreads are lightly crisp and the feta is heated through, about 6 minutes. Rotate the flatbreads 45 degrees halfway through.
Divide the flatbreads among plates and sprinkle with cilantro, parsley, and red pepper flakes, if using.