Quick snack or appetiser the kids will love too. Mini lamb or beef meatballs with roasted peppers and mozzarella cheese baked on mini naan breads.

Ingredients:

• 225g/8oz lean lamb or beef mince
• Salt and freshly milled black pepper
• 5-10ml/1-2tsp garlic salt or granules (available at most supermarkets)
• 30ml/2tbsp freshly chopped flat-leaf parsley
• 15-30ml/1-2tbsp Worcestershire sauce
• 4 plain mini naan breads
• 60ml/4tbsp tomato purée or passata
• ½ x 280g jar prepared roasted peppers, drained and sliced or roughly chopped
• 1 x 125g tub mini mozzarella cheese balls, or any stringy cheese of your choice, torn
• 20ml/4tsp olive oil
• Small basil leaves, to garnish

Serves 4

Difficulty Rating:*

Prep Time: 15 mins

Total Time: 30 mins

Instructions:

In a large bowl mix together the mince, seasoning, herbs and Worcestershire sauce. Shape into 16 small meatballs, roughly the size of a walnut.

Heat a large non-stick frying pan and dry fry the meatballs for 3-4 minutes on both sides until brown. Remove from the pan with a slotted spoon

Preheat the oven to Gas mark 6, 200°C/400°F.

Place the naan breads on a baking sheet and spread each one with 15ml/1tbsp tomato purée. Top with the roasted peppers, meatballs and cheese. Drizzle over the olive oil.

Bake in the oven for 10-15 minutes until the base is crispy and the cheese has melted.

Garnish with the basil leaves and serve immediately with a crisp salad.

Images courtesy of AHDB.