Greek Lamb Meatball Pita

Ingredients

• 1 lb ground lamb
• ½ cup crumbled feta cheese
• 3 tablespoons fresh mint, finely chopped
• 2 tablespoons fresh dill, finely chopped
• ¼ cup panko breadcrumbs
• 1 whole large egg
• 2 whole garlic cloves, minced
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¾ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 4 whole whole wheat pita bread
• ¾ cup Greek tzatziki sauce
• 1 medium fresh tomato, diced
• ¼ medium red onion, thinly sliced
• ½ whole fresh cucumber, diced
• ¼ cup fresh parsley, roughly chopped
• 4 whole lemon wedges

Instructions

1. 1

   Peel and finely mince 2 garlic cloves. In a large bowl, combine 1 pound ground lamb, 0.5 cup crumbled feta cheese, 3 tablespoons fresh mint (finely chopped), 2 tablespoons fresh dill (finely chopped), 0.25 cup panko breadcrumbs, 1 large egg, the minced garlic, 0.5 teaspoon ground cumin, 0.25 teaspoon ground coriander, 0.75 teaspoon kosher salt, and 0.25 teaspoon freshly cracked black pepper.

2. 2

   Using your hands, gently mix the meatball mixture just until all ingredients are combined — do not overwork it or the meatballs will become dense and tough. Form into 16 meatballs, about the size of golf balls. Keep them relatively consistent in size so they cook evenly.

3. 3

   Prepare your serving ingredients: dice 1 medium fresh tomato into rough 1/2-inch pieces, thinly slice 0.25 of a medium red onion into half-moons, dice 0.5 of a cucumber into 1/4-inch pieces, roughly chop 0.25 cup fresh parsley, and set 4 lemon wedges on a small plate.

4. 4

   Set a 12-inch skillet over medium-high heat. Once preheated (about 1 minute), pour in 2 tablespoons extra-virgin olive oil and allow it to shimmer — when a single drop of water sizzles and immediately evaporates on contact, the pan is ready.

5. 5

   Carefully place the meatballs into the hot oil, working in batches if they don't fit in a single layer without crowding — they should sizzle loudly on contact. Sear for about 3 minutes, occasionally shaking the skillet gently so they roll and brown evenly on all sides. They should develop a deep golden-brown crust.

6. 6

   Continue cooking, shaking the pan every 30 seconds, until the meatballs are cooked through — they should register 160°F on an instant-read thermometer inserted into the center of the largest meatball, about 6-8 minutes total. You'll know they're done when they feel firm to the touch and no longer jiggles.

7. 7

   Warm the 4 pita breads in the skillet for 10-15 seconds on each side, just until they soften and develop light char marks — this makes them pliable and improves their flavor.

8. 8

   To assemble each pita, hold one warm pita in your hand and spread 3 tablespoons of tzatziki sauce across the inside. Place 4 warm meatballs down the center, then add a handful of diced tomato, red onion, cucumber, and a sprinkle of fresh parsley into each pita.

9. 9

   Serve immediately with a lemon wedge on the side — squeeze the fresh lemon juice over the meatballs and vegetables just before eating for brightness and acidity.

Tools you’ll need

• large mixing bowl
• 12-inch skillet
• instant-read thermometer
• chef's knife
• cutting board

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