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Lamb Meatball Pitas
Lamb Meatball Pitas
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Prep Time:
30 minutes
Cook Time:
8 minutes
Total Time:
38 minutes
Spiced lamb meatballs with pomegranate glaze in pitas - a delicious make-ahead meal that's easy to reheat!
Ingredients:
  • For the meatballs
  • 1 slice sandwich bread, ripped into small pieces
  • 1/3 cup whole milk
  • 1 pound ground lamb
  • 2 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • 3 tablespoons mint, chopped
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/16 teaspoon ground cayenne, or to taste
  • 1 tablespoon extra-virgin olive oil or canola oil
  • 2 tablespoons pomegranate molasses
  • For the garlic yogurt sauce
  • 1/2 cup Greek yogurt
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • Salt, to taste
  • Pepper, taste
  • To serve
  • 4 pita pockets, halved (and warmed, optional)
  • Garlic yogurt sauce (optional)
  • 4 cups lightly packed arugula or baby watercress
  • 8 mint leaves, torn into smaller pieces
  • 1/2 cup pomegranate seeds
Instructions:
  • Position the top oven rack 4 inches below the broiler and set it to high heat. Line a sheet pan with foil and keep it ready.
  • Prepare the panade by moistening the bread with milk in a small bowl using a fork or your fingers. Allow the mixture to rest until the bread fully absorbs the milk and becomes soft.
  • In a large bowl, delicately whisk the egg. Combine lamb by crumbling it into the bowl. Evenly sprinkle garlic, cilantro, mint, coriander, salt, cumin, orange zest, cinnamon, and cayenne over the lamb. Add the mushy bread mixture, rubbing between your fingers to create wet crumbs. Gently mix the lamb mixture by hand until evenly combined; avoid overworking to prevent tough meatballs.
  • Shape the meatballs by scooping out a heaping 2 tablespoons of the meat mixture and rolling it between your palms to create 1 1/2-inch meatballs. Arrange them on the sheet pan in a single layer. Repeat until you have formed approximately 24 meatballs.
  • Give the meatballs a luxurious oil massage: Drizzle oil over the meatballs on the sheet pan, gently roll to coat evenly, and arrange in a single layer. Alternatively, pamper them with a cooking spray shower before broiling.
  • Achieve a perfect golden color by broiling the meatballs until fully cooked, rotating the pan halfway through, for approximately 8 minutes. Remember, a slight pink color is acceptable as long as the meat is no longer raw. Feel free to skip rotating the pan for slightly uneven coloring.
  • Transfer meatballs to a bowl and generously drizzle with pomegranate molasses, gently tossing to ensure even coating.
  • Prepare the garlic yogurt sauce by mixing together yogurt, garlic, lemon zest, salt, and pepper in a small bowl. Set aside for later use.
  • To warm the pitas, stack them, wrap in damp paper towels, and microwave on high for 15-30 seconds. Alternatively, sprinkle pitas with water, stack, wrap in a damp paper towel and foil, and heat in a 350°F oven for about 8 minutes. Keep wrapped until ready to serve.

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