Home-made Meatballs with Cumin-scented Onions and Grilled Flatbread
- Heat frying pan and drizzle with olive oil. Cook onion for 8-10 minutes or until golden. Add the cumin and cook for 1 minute or until fragrant. Transfer to a plate and rinse out pan.
- Place mince in a large bowl. Add Italian herb mix, salt and black pepper. In a small bowl, lightly beat egg with a fork. Add to beef mixture. Using your hands, mix together until well combined. Form tablespoons of the mixture into 20 meatballs.
- Return the pan to a high heat. Drizzle with oil and cook the meatballs for 8-10 minutes. Drain the fat from the pan and return to the heat. Sprinkle over the lemon zest and oregano. Squeeze over 2 of the lemon wedges. Keep warm while you grill the bread.
- Heat char-grill and grill 3 bread pieces until warm. Cut into pieces. Serve meatballs with spinach dip, cumin onions, sliced tomato, carrot, baby spinach leaves and lemon.
TIP: Instantly elevate and freshen your dinner with leafy green spinach.