Greek Lamb Meatball Pitas
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These super yummy oven baked Greek Lamb Meatball Pitas are the perfect family dinner! Top with cous cous, cucumber, tomatoes, feta, red onion and tzatziki for a meal everyone will love.
Tahini Yogurt Sauce (for salads, grain bowls & sandwiches)
⭐️ Get the Recipe:
All you need to do is whisk together plain, Greek, or non-dairy yogurt, tahini paste, lemon juice, garlic, cumin, salt, and pepper and enjoy it as a dressing, dip, or marinade for your favorite dishes.
⭐️ Ingredients
1 cup (250 grams) Greek yogurt sub unsweetened and unflavored non-dairy yogurt
3 tablespoons (45 grams) tahini
2 tablespoons (30 grams) lemon juice
1 clove garlic grated
½ teaspoon ground cumin
½ teaspoon salt or more to taste
¼ teaspoon black pepper
3 tablespoons (45 grams) water add more or less depending on your desired consistency
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
How to Cook Lamb and Feta Meatballs
Watch step-by-step as we show you how to cook Australian Lamb Meatballs with this recipe
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Ingredients:
Meatballs:
2 pounds Australian ground lamb
3 large eggs
1 ½ cups dried breadcrumbs
¾ Feta cheese, crumbled
½ teaspoon garlic
2 cloves garlic, minced
2 tablespoons fresh parsley leaves, chopped
2 tablespoons fresh mint leaves, chopped
1 lemon, zested
Salt and pepper to taste
Olive oil as needed
Tomato sauce:
2 tablespoons olive oil
2 shallots, finely sliced
4 cloves of garlic, crushed
2 pounds canned tomatoes, chopped
1 tablespoons fresh thyme leaves, chopped
¼ cup green olives, pitted
¼ cup black olives, pitted
½ teaspoon, superfine sugar
Garnish:
Fresh parsley leaves, chopped, as needed
Lemon wedges as needed
For the meatballs:
In a large bowl, combine all the ingredients until mixed thoroughly. Set the mixture aside for 30 minutes in the refrigerator. Roll the meat mixture into 1½-inch balls, using hands dipped in warm water to avoid sticking. Heat olive oil in a large, heavy-bottomed saucepan over MEDIUM-HIGH heat. Sear the meatballs in batches until browned on all sides. Place them on a baking sheet and set aside. (They can be covered and refrigerated at this point.)
For the sauce:
Heat the oil in a heavy-bottomed pot over MEDIUM heat and sauté the shallots and garlic for 5 minutes, or until the shallots are translucent. Add the canned tomatoes and thyme and reduce the heat to LOW. Simmer for 30 minutes, or until the sauce comes to a boil, stirring constantly to avoid it sticking and burning on the bottom. Add the olives and then season with salt and pepper and add the sugar. If the sauce is too acidic, add a little more sugar. Serve immediately or cool and refrigerate the sauce until needed.
To cook:
Preheat the oven to 350 degrees F. Bake the meatballs on the baking sheet for 6 to 8 minutes, or until cooked through.
To serve:
Heat the sauce, if necessary, and then add the meatballs to it. Serve them from the pot or a serving dish, garnished with the chopped parsley and lemon wedges
Greek Meatballs
Flavorful and delicious, these GREEK MEATBALLS are super easy to make, melt in your mouth tender, and will have everyone begging for seconds.
PRINT FRIENDLY RECIPE:
TZATZIKI RECIPE:
GREEK SALAD RECIPE: