Moroccan spiced pork meatballs on hummus and yoghurt

Warm Moroccan-spice infused pork meatballs served over creamy hummus and herby yoghurt with soft pan-fried flatbreads.

Cut:
  • Portions: 4–6
  • Prep: 10 minutes
  • cook: 25 minutes

Ingredients

For the meatballs

  • 2 Tbsp (30 ml) dried apricots, finely chopped
  • 500 g pork mince
  • ¼ onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) smoked paprika
  • ½ tsp (2.5 ml) cinnamon
  • ½ tsp (2.5 ml) allspice
  • 1 lemon, zested
  • 1 egg
  • Salt and pepper, to taste
  • Olive oil

For the flatbreads

  • 2 C (500 ml) self-raising flour
  • 1 tsp (5 ml) salt
  • ¾ C (180 ml) double cream plain yoghurt
  • 1 Tbsp (15 ml) olive oil
  • 2–4 Tbsp (30–60 ml) water
  • Olive oil, to fry

For the herby yoghurt

  • ¾ C (180 ml) double cream plain yoghurt
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • Small handful parsley, finely chopped
  • Salt and pepper, to taste

To serve

  • 200 g red pepper hummus
  • 10 g pine nuts, toasted
  • 2–3 Tbsp (30–45 ml) pomegranate seeds
  • Fresh mint leaves, washed and picked
  • Lemon zest
  • Olive oil

Method

For the meatballs:
Combine the pork mince, onion, dried apricots, garlic, ground coriander, smoked paprika, cinnamon, allspice, lemon zest, egg, salt and pepper in a mixing bowl. Mix well and shape into golf ball-sized meatballs. Heat a good drizzle of olive oil in a large frying pan over medium heat. Cook the meatballs for about 15 minutes, turning regularly, until golden brown and cooked through.

For the flatbreads:
Combine the flour, salt, yoghurt and olive oil in a mixing bowl. Gradually add the water, 1 tablespoon at a time, until a soft but workable dough forms. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth. Divide into equal portions and roll out into flat rounds. Heat a frying pan over medium heat with a drizzle of olive oil. Cook the flatbreads for about 4 minutes per side or until golden and cooked through.

For the herby yoghurt:
Combine the yoghurt, lemon zest and juice, garlic and parsley in a bowl. Season with salt and pepper.

To serve:
Spread the herby yoghurt onto a serving platter and spoon over dollops of red pepper hummus. Arrange the meatballs on top and garnish with toasted pine nuts, pomegranate seeds, mint leaves, lemon zest and a drizzle of olive oil. Serve the flatbreads alongside.

Serving suggestion: Serve as a sharing platter for match day with a fresh tomato, cucumber and red onion salad and extra flatbreads for scooping.