Categories: Sandwiches/Wraps
Ingredients
- Meatballs:
- 1 lb lamb mince (ground lamb)
- 1 small onion, grated (~1/2 cup, including juices)
- 1/2 cup breadcrumbs, I use panko
- 1 egg
- 2 cloves garlic, crushed
- 1/4 cup coriander/cilantro leaves and stems, finely chopped
- 1 tsp EACH cumin, coriander, paprika (any, I like smoked)
- 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
- 1/2 tsp salt
- Black pepper
- 1 tbsp olive oil
- Minted Yoghurt Sauce:
- 1 cup plain yoghurt (I use Greek)
- 1 clove garlic, crushed
- 2 tbsp fresh mint, finely chopped (or 1 tbsp dried mint)
- Squeeze of lemon juice
- Salt and pepper, to taste
- To Serve as pockets:
- 4 flatbreads Lebanese or pita bread
- Shredded Red Cabbage, Carrot and Mint Salad OR lettuce leaves / tomato slices / finely sliced red onion
- More mint and coriander/cilantro optional for garnish
Directions
- Mix Minted Yoghurt Sauce ingredients in a bowl. Set aside for 20 + minutes.
- Place Meatball ingredients EXCEPT OIL in a bowl. Mix well.
- Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture.
- Heat oil in a skillet over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate, then cook the remaining meatballs.
- OVEN: Preheat at 200C/390F. Spray with oil then bake for 20 minutes until browned. Sometimes I put them on a rack to keep them round (put the rack on a tray).
- Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with Salad, then meatballs. Finish with Yoghurt Sauce and more fresh mint and coriander if desired.