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Lamb Meatballs with Garlic Yoghurt & Pita

Ingredients

Meatballs

  • 500 grams Lamb Mince
  • 2-3 cloves Twisted Citrus Garlic, minced, or finely chopped
  • 2 tbsp Tomato Paste
  • 1 tbsp Italian Herb Mix
  • 1/2 Red Onion
  • 1 tsp Oil
  • 1 egg
  • Pinch of Salt & Pepper

Sauce

  • 2 cloves Twisted Citrus Garlic, minced, or finely chopped
  • 1/2 Lemon
  • 1 cup Yoghurt
  • Salt & Pepper

To Plate

  • 1 bunch Mint, leaves picked
  • 1/2 punnet Cherry Tomato, halved
  • 1 pack min-Cucumbers, sliced
  • 6 Pita bread
  • Salt & pepper
  • Olive Oil
  • 50 grams Feta

Instructions

  1. To make the meatballs, mix everything except the oil together in a large bowl, I like to use my hands, but you can use a wooden spoon too.

  2. Once well combined you are ready to roll. I like to have a small bowl of water on hand to keep hands wet when rolling. I like to make the size 1 ½ tablespoon size.

  3. Once rolled, place on a plate and into the fridge until ready to cook.

  4. Now for the sauce, add all the ingredients together and mix. Taste and adjust seasoning if needed.

  5. When ready to cook meatballs, place oil in a pan and fry on each side until golden and cooked through.

  6. To assemble, warm pita, spread generously with garlic yoghurt, top with meatballs, tomatoes, cucumber, mint leaves. Then drizzle with olive oil, sprinkle with crumbled feta, season with salt and pepper and serve.