Chipotle Meatball Flatbread
This tasty meatball flatbread recipe uses our Chipotle Meatball recipe and it’s great for entertaining. Just lay it all out, pile up the crispy flatbreads and dig in. Full of amazing flavours and colours perfect for al fresco Summer eating, you could even cook the meatballs on the BBQ!
How to make it
- Firstly, combine the breadcrumbs with the milk and stir. Leave to soak in while you prepare the other ingredients.
- Cook pancetta until cooked through. Place on a chopping board and chop finely before returning to the pan. Lower the heat.
- Add the onion and garlic to a food processor (alternatively just grate them).
- Add onion and garlic to the pancetta, along with oregano and Gran Luchito Chipotle Paste. Stir and cook for about 7-8 mins.
- Add a splash of water, stir and continue to cook until evaporated (5-6 mins). Leave to cool slightly.
- In a large bowl, combine the pancetta mixture with the soaked breadcrumbs, the minced beef and pork, parsley and a good pinch of salt and pepper.
- Mix well (with your hands preferably) and form into small balls (approx. 1inch in diameter). Pile on a plate and refrigerate for at least half an hour.
- Skewer the balls onto wooden/metal skewers.
- Brush each ball with a little olive oil before you griddle/roast/grill/barbecue them.
- Combine the flour, yeast, salt, sugar and 1tbsp olive oil with 250ml of warm water in a mixing bowl and stir until it forms a rough dough.
- Turn it out onto a clean, lightly floured work-top and knead for 6 or 7 minute. Use extra flour if necessary. (It will become elastic as the gluten develops).
- Lightly oil the mixing bowl and put the dough back in, cover with clingfilm and place somewhere reasonably warm. Leave for an hour.
- Meanwhile, chop the spring onion into small slices.
- Turn the dough back out onto a floured surface and knead lightly until flat.
- Combine the spring onion with the dough and fold dough until combined and distributed evenly throughout (the spring onion will release water as you fold so you will need some extra flour to counteract this. It will come together eventually.
- Place back in the bowl and leave for another hour.
- Turn out and separate into 8 evenly sized pieces. Shape each into a sphere and roll out into a disc (approximately 15cm in diameter). Use extra flour to prevent sticking.
- In a heavy pan over a medium heat, add a little knob of butter (5g) and once melted and bubbling, add the flatbread (cook one at a time).
- It will begin to bubble pop as it cooks. Keep your eye on the bottom and flip once golden, adding another knob of butter as you do so.
- Repeat until you have a pile of 8 delicious flatbreads.
- Pre-heat oven to 200C
- Wash the aubergines and cut into small bitesized pieces.
- Slice the garlic into half cm chunks.
- Throw both into a roasting tray with a good lug of olive oil and a sprinkle of salt and pepper. Combine well and place in oven. Keep your eye on it as it cooks and use a metal spatula to move it all around now and again. You want the aubergine and garlic to get nice and golden (not burnt though). This should take about 30 mins.
- Once cooked, leave to cool for 10 minutes then stir through a splash of white wine vinegar and a good handful of finely chopped fresh mint and parsley.
- Wash the cucumber and grate then combine with the other ingredients in a bowl and stir well. Easy.
- We garnished our meatball flatbread with some pickled red cabbage and charred green peppers.