Meat­ball wraps with grid­dled chicory and spring onions

Living Etc - - ENTERTAINING ⁄ ETC -

Serves 4

400g pork mince 2 cooked beet­root, peeled and coarsely grated Large hand­ful of soft herbs, such as flat-leaf parsley, dill, basil, all finely chopped 1 egg, beaten 60g fresh white bread­crumbs 1 fat clove of gar­lic, peeled and crushed Salt and freshly ground black pep­per 1 bunch of spring onions, trimmed 2 red chicory, cut into wedges Olive oil for fry­ing Squeeze of lemon juice 200ml soured cream 4 flat­breads

For the meat­balls, mix the mince with the beet­root, half the herbs, the egg, bread­crumbs and gar­lic. Sea­son and mould to­gether with your hands, then shape into 16 even-sized balls. Chill for 10 min­utes.

Toss the spring onions and chicory with a lit­tle oil. Heat a grid­dle or heavy-based fry­ing pan over a high heat and cook in batches un­til charred and soft­ened. Squeeze over some lemon juice, then set aside while you cook the meat­balls.

Heat a lit­tle more oil in a non-stick heavy-based fry­ing pan and fry the meat­balls over a medium heat, in batches if nec­es­sary, for 5-6 min­utes, turn­ing oc­ca­sion­ally, un­til golden brown and cooked through.

Mix the soured cream with the rest of the herbs and sea­son. Warm the flat­breads. Di­vide the veg­eta­bles be­tween the breads, top each with four meat­balls, then add a dol­lop of soured cream to serve.

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