|Prep. time||15 minutes|
|Cooking time||30 minutes|
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. www.simplybeefandlamb.co.uk
Great fun to make with the kids! Why not experiment with your favourite toppings!