Minted Lamb Meatball Piadinas Recipe | Abel & Cole
Minted Lamb Meatball Piadinas
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Prep: 20 mins
Cook: 35 mins
This smashing meatball sandwich is wrapped up in a spelt piadina, a thin Italian flatbread. Lightened with mint and swimming in a simple tomato sauce, this makes a deliciously messy dinner.
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732 kcal
(per portion)
Ingredients you'll need
  • 1 shallot
  • A handful of mint, leaves only
  • 250g lamb mince
  • 1 onion
  • 1 garlic clove
  • 400g passata
  • 2 piadinas
  • 1 tbsp balsamic vinegar
  • 1 lettuce
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1½ tbsp olive oil
Step by step this way
  • 1.

    Peel and finely chop the shallot. Pop it in a large bowl. Finely chop most of the mint leaves, keeping a few back for garnish. Add them to the shallot. Add the lamb mince to the bowl with a pinch of salt and pepper.

  • 2.

    Use your hands to mix everything together, kneading and squeezing the mixture to combine it all. Roll the mix into meatballs around the size of a walnut. You should get around 10-12 meatballs.

  • 3.

    Pop the meatballs on a plate. Cover with cling film or baking paper and chill in the fridge while you make the sauce.

  • 4.

    Peel and finely chop the onion. Peel and grate or crush the garlic clove. Warm a pan over a medium heat for 1 min. Add ½ tbsp oil and the onion. Season with salt and pepper. Cook and stir over a medium-low heat for 8-10 mins till the onion is soft and golden.

  • 5.

    Stir the garlic into onion. Cook and stir for 1 min, then pour in the passata. Cover and bring to the boil, then turn the heat down and simmer for 10 mins to mingle the flavours.

  • 6.

    While the sauce simmers, warm a frying pan over a mediumhigh heat for 1 min. Add ½ tbsp oil. Fry the meatballs for 8-10 mins, turning often, till the meatballs are browned all over.

  • 7.

    Pour the sauce into the meatballs pan. Simmer for 10 mins to finish cooking the meatballs and thicken the sauce.

  • 8.

    While the meatballs cook, separate the lettuce leaves and shred them. Whisk 1 tbsp balsamic with ½ tbsp olive oil and a pinch of salt and pepper. Toss with the lettuce leaves.

  • 9.

    Heat your grill to high. Grill 2 piadinas for 1-2 mins on each side till a little browned and soft. Pop them on 2 plates. Spoon the meatballs and their sauce over the top of the piadinas. Garnish with the remaining mint and serve with the lettuce.

  • Tip

    Pizza the action
    There are three spelt piadinas in the pack. Wrap your leftover piadina in foil and it will keep for a few days. Try spreading it with pesto, topping with grated cheese and grill for a few mins to make an instant pizza.