Christmas meatball wreath
The stand out centre piece of your Christmas table
Serves
8 - 10
Prep Time
25 mins
Cook Time
15 mins
A stand out at the Christmas spread, this meatball wreath is made super easy with the help of Angel Bay's meatballs. We've taken the time to make labneh - a strained thickened yoghurt that is easy to roll into balls and spreadable as well. We've included those instructions, but if pushed for time, bocconcini balls work just as well and are the convenient option.
Print
ShareIngredients
35 (1 packet) Angel Bay Gourmet Beef Meatballs
500g cherry tomatoes
1 cup hummus
½ cup pomegranate aril
lemon zest
to servechopped fresh parsley
to serve
500g Greek style yoghurt
low fat will not worksalt and pepper
½ cup mint leaves
dried
Method
Cook the meatballs according to packet directions.
Spread your hummus in a circle on a round plate or platter.
Once the meatballs are ready, place them in a circle on top of the hummus.
Arrange the cherry tomatoes next to the meatballs and then fill in the gaps with the labneh, alternating between the minted and the plain for texture and colour.
Sprinkle over the pomegranate seeds, microgreens and finish with a little lemon zest.
The day before you want to serve, place a sieve over a bowl and line with a cheesecloth or clean tea towel.
Tip the yoghurt into the sieve, cover and leave it to drain in the fridge for 24 hours or so. The longer you leave it, the thicker the labneh will be.
The curd is what remains, tip that into a bowl and season with salt and pepper. With moistened hands, gently shape into little balls, about the size of cherry tomatoes.
Place the dried mint on a plate and roll half the labneh ball in the mint. Leave half without and put all of them in the fridge until you’re ready to use them.
Nutrition Information per Serving (198g)
This nutrition analysis is based on 10 serves.
