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Lamb Meatball Pitas

Lamb Meatball Pitas

Lamb Meatball Pitas

with Yogurt Sauce

Recipe Development TeamPublished on January 20, 2015

3.9

(789 customers rated)

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The Greeks have been making this dish for centuries, and for good reason too! Savory lamb meatballs are balanced with fresh veggies for crunch and color. Stuff it all into a toasted pita with a dill-yogurt sauce to cool it down!

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Ground Lamb

1 teaspoon

Cumin

1 teaspoon

Allspice

1 bunch

Dill

2 unit

Whole Wheat Pitas

(Contains: Wheat)

½ cup

Yogurt

(Contains: Milk)

2 clove

Garlic

1 unit

Red Onion

1 unit

Lemon

1 sprig

Mint

1 head

Romaine Lettuce

1 unit

Tomato

2 unit

Zucchini

Not included in your delivery

2 tablespoon

Olive Oil

1 pinch

Salt

1 pinch

Pepper

Nutrition Values

/ per serving

Calories933 kcal

Energy (kJ)3903.7 kJ

Fat57 g

Carbohydrate67 g

Dietary Fiber15 g

Protein49 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Stove

•Knife

•Baking Sheet

•Pan

•Bowl

•Plate

Instructions

1

Preheat the oven to 400 degrees. Halve, peel, and thinly slice half the red onion. Finely chop the other half. Finely chop the dill and the mint leaves. Mince or grate the garlic. Halve the zucchini lengthwise, then cut into 1⁄2-inch slices. Juice the lemon. Thinly slice the lettuce and the tomato.

2

Combine the sliced red onion with half the lemon juice and set aside to marinate.

Lay out zucchini on a baking sheet and roast them

3

Toss the zucchini with 1 tablespoon olive oil and a pinch of salt and pepper. Lay them out on a baking sheet and roast for 20 minutes, flipping halfway through.

Season meat and form meatballs

4

Meanwhile, season the lamb with cumin, allspice, garlic, chopped onion, half the mint, and a large pinch of salt and pepper. Thoroughly mix with your hands. Form the mixture into ping pong-sized meatballs

Sear meatballs how you like them

5

Heat 1 tablespoon olive oil in a pan over medium heat. Sear the meatballs for about 8 minutes, until golden brown and barely pink in the center.

6

Toast the pitas in the oven for 3 minutes, until heated through.

Prepare yogurt sauce

7

Combine the yogurt with dill, remaining lemon juice and remaining mint. Thoroughly mix and season with salt and pepper. Set aside.

8

Fill the pitas with lettuce, a few slices of tomato, meatballs, pickled onions, and a dollop of yogurt sauce. Serve with the roasted zucchini to the side.

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