Ingredients

1 1/2 tbsp olive oil (for cooking)

500 g / 1 lb lamb mince (ground lamb)

1 small onion, grated (about 1/2 cup including juices)

1/2 cup panko breadcrumbs

1 egg

2 cloves garlic, crushed

1/4 cup coriander/cilantro leaves, finely chopped

1 1/2 tsp cumin

1 1/2 tsp coriander

1 1/2 tsp paprika (smoked paprika preferred)

1/2 tsp cinnamon

1/2 tsp cayenne pepper (add more for extra spice)

1 tsp cooking or kosher salt

1/4 tsp black pepper

3/4 cup plain yoghurt (Greek yoghurt recommended)

1/2 cup tightly packed mint leaves

2 tsp lemon juice

1/4 tsp cooking or kosher salt

4 pita pockets (Lebanese or regular pita bread)

5 cups shredded lettuce (iceberg, cos/romaine)

2 tomatoes, halved and thinly sliced

1 red onion, halved and finely sliced

Extra coriander/cilantro leaves, finely chopped (optional)

Instructions

Step 1: Prepare the mint yogurt sauce by setting aside 1/2 cup of the yoghurt. Place the remaining yoghurt, mint leaves, lemon juice, and 1/4 tsp salt into a jug suitable for a stick blender. Blend until the sauce turns green and runny. Stir in the reserved yoghurt to thicken it. Refrigerate until ready to serve.

Step 2: Combine the lamb mince, grated onion, panko breadcrumbs, egg, crushed garlic, chopped coriander, cumin, coriander powder, paprika, cinnamon, cayenne pepper, 1 tsp salt, and black pepper in a bowl. Mix thoroughly with your hands until well combined.

Step 3: Shape the mixture into meatballs using about 1 heaped tablespoon per ball. You should get around 20 to 24 meatballs.

Step 4: Heat the olive oil in a large non-stick pan over medium heat. Cook half the meatballs, turning regularly, until browned on all sides and cooked through, about 8 minutes. Transfer cooked meatballs to a plate. Repeat with the remaining meatballs. (Alternatively, you can bake them in the oven—see tips below.)

Step 5: Warm pita pockets briefly in the microwave for about 10 seconds. Cut each pita in half and gently open them.

Step 6: Stuff each pita half with shredded lettuce, tomato slices, and red onion. Add 2 meatballs per half and drizzle generously with the mint yogurt sauce. Garnish with extra chopped coriander if desired. Serve immediately.

Tips & Variations

For a healthier alternative, bake the meatballs at 200°C (400°F) for 15-18 minutes, turning halfway through, until browned and cooked through.

If you prefer spicier meatballs, increase the cayenne pepper or add a pinch of chili flakes.

Panko breadcrumbs can be swapped with regular breadcrumbs or crushed crackers.

Try serving with a shredded red cabbage, carrot, and mint salad instead of lettuce, tomato, and onion for a crunchy twist.

Leftover mint yogurt sauce makes a great dip for vegetables or a drizzle over grilled meats.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Keep the mint yogurt sauce separately in the fridge for up to 2 days. To reheat meatballs, warm them in the oven at 180°C (350°F) for 10 minutes or until heated through. Avoid microwaving the yogurt sauce; instead, serve it fresh or chilled.

FAQs

Can I use beef instead of lamb?

Yes, ground beef can be used as a substitute, though the flavor will differ slightly. Lamb adds a richer, more traditional taste to the meatballs.

Can I prepare the meatballs and sauce ahead of time?

Absolutely. You can prepare the meatballs and sauce up to a day in advance. Keep them refrigerated separately and assemble just before serving to preserve freshness.