Greek Lamb Meatball Wrap
Seasoned ground lamb meatballs wrapped in soft flatbread with cucumber, tomato, and yogurt-herb sauce. Meatballs are pan-seared until golden, then assembled fresh in the wrap with cool vegetables and creamy sauce.
Ingredients
Method
In a mixing bowl, combine ground lamb, breadcrumbs, egg, minced garlic, oregano, salt, and pepper until just mixed (do not overwork). Form into 12 meatballs about 1.5 inches in diameter.
Heat olive oil in a skillet over medium-high heat. Add meatballs in a single layer and cook for 10–12 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F).
While meatballs cook, whisk together Greek yogurt, lemon juice, and fresh dill in a small bowl. Season with salt and pepper.
In separate bowls, combine diced cucumber and tomato; toss red onion slices separately.
Warm pita bread in the skillet or over a flame for 10 seconds per side. Spread 2 tablespoons yogurt sauce on the inside of each pita.
Place 3 meatballs into each pita. Top with cucumber, tomato, red onion, and additional yogurt sauce. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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