Meatball, Pesto Rosso & Rocket Flatbreads
SERVES 4
PREP TIME: 30 MINS
COOK TIME: 15 MINS
Ingredients
FOR THE MEATBALLS
500G PORK OR BEEF MINCE
1 CUP ROUGHLY CHOPPED BASIL AND PARSLEY
2 GARLIC CLOVES, MINCED
1/2 LARGE BROWN ONION, DICED
1 EGG
1/2 CUP BREADCRUMBS
1/4 CUP FINELY GRATED PARMESAN
1 TBSP OREGANO
2 TSP CHILLI POWDER
1 TSP PAPRIKA
GENEROUS PINCH SALT & PEPPER
EVOO FOR COOKING
FOR THE PESTO ROSSO
1/2 CUP SUNDRIED TOMATOES IN EVOO
1/4 CUP TOASTED PINENUTS
2 GARLIC CLOVES
ZEST & JUICE OF 1 LEMON
1 CUP BASIL LEAVES
1/4 CUP FINELY GRATED PARMESAN
GENEROUS PINCH SALT & PEPPER
1/3 TO 1/2 CUP EVOO, DEPENDING ON DESIRED CONSISTENCY
1 ICE CUBE
FOR THE DRESSED ROCKET SALAD
2 CUPS WASHED ROCKET LEAVES
1 CUP BASIL LEAVES
DRESSING
JUICE 1 LEMON
GENEROUS DRIZZLE EVOO
1 TSP HONEY
SALT & PEPPER
1/2 TSP DIJON MUSTARD
TO SERVE
FLATBREAD OF CHOICE, I USED TOSCANO ITALIAN PIADINA
1 TBSP PESTO ROSSO
SLICED PROVOLONE CHEESE*, 3-4 PER FLATBREAD
3-4 MEATBALLS PER FLATBREAD
HANDFUL DRESSED ROCKET
*MOZZARELLA IS A GOOD SUBSTITUTE IF YOU CAN’T LOCATE PROVOLONE CHEESE
Equipment
FOOD PROCESSOR
MIXING BOWLS
PIZZA OVEN OR INDOOR OVEN
MEDIUM FRYPAN
Method
PLACE ALL OF YOUR MEATBALL INGREDIENTS IN A MEDIUM MIXING BOWL, USING YOUR HANDS TO MIX THROUGH AND COMBINE. ROLL INTO BALLS THE SIZE OF A PING PONG BALL (50 CENT PIECE) AND PLACE ON A SEPARATE TRAY
HEAT A DRIZZLE OF EVOO IN A MEDIUM TO LARGE FRY PAN AND COOK MEATBALLS FOR A COUPLE OF MINUTES EACH SIDE, UNTIL BROWN AND COOKED THROUGH. REMOVE FROM HEAT. SET ASIDE
PLACE ALL PESTO ROSSO INGREDIENTS (EXCEPT FOR THE OIL & ICE CUBE) IN A FOOD PROCESSOR, PULSING UNTIL FINE. WHILE THE PROCESSOR IS RUNNING, SLOWLY FEED IN OIL AND POP ICE CUBE IN TOO (ENSURES SMOOTH/VELVETY CONSISTENCY). ONCE A SMOOTH, OILY CONSISTENCY IS REACHED TURN OFF AND REMOVE FROM THE PROCESSOR. SET ASIDE
PLACE ROCKET AND BASIL IN A MIXING BOWL. PREPARE DRESSING IN A JAR OR SMALL RAMEKIN AND POUR OVER SALAD. TOSS TO COMBINE. SET ASIDE
PLACE A FLATBREAD ON THE WORKSPACE. SMEAR PESTO ALL OVER ONE SIDE. TOP WITH PROVOLONE CHEESE SLICES. PLACE IN THE OVEN FOR A FEW MINUTES ON A PREHEATED FAN GRILL SETTING (ABOUT 200 DEGREES CELSIUS). ALTERNATIVELY, PLACE IN A PREHEATED PIZZA OVEN FOR 30ISH SECONDS TO TOAST FLATBREAD AND MELT CHEESE. REMOVE FROM HEAT
FINISH FLATBREADS WITH A COUPLE OF MEATBALLS AND A GENEROUS HANDFUL OF THE DRESSED ROCKET (ON THE SAME SIDE AS THE PESTO AND CHEESE). FOLD, SLICE IN HALF AND ENJOY!
