Top | Sandwiches
(recipe, Caroline Cummins)
This is basically a meatball wrap, with the meatballs baking while you're prepping the rest of the ingredients.
- ½ cup fresh breadcrumbs, finely ground
- ½ small onion, finely minced
- 2 garlic cloves, finely minced
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 tsp. ground cumin
- 1 tsp. dried thyme
- 1 egg
- 1 lb. ground lamb
- 2 cups tzatziki
- Several sliced radishes and/or tomatoes
- 4 to 6 oz. crumbled feta
- 1 large handful fresh mint and parsley leaves, torn or sliced
- 4 to 6 rounds of fresh pita bread
- Preheat the oven to 350 degrees. Have two ungreased baking sheets ready.
- Put the breadcrumbs, onion, garlic, salt, pepper, cumin, thyme, and egg in a large bowl, and mix together. Add the lamb and gently mix it in with your hands. Form the mixture into walnut-sized meatballs (you should end up with about 24 meatballs) and arrange them on the baking sheets.
- Bake the meatballs for 16 to 18 minutes, until browned. (You can also pan-fry the meatballs, but baking is faster and tidier.)
- While the meatballs are baking, make the tzatziki and slice the radishes and/or tomatoes.
- When the meatballs are done, remove them from the oven but leave the oven on. Transfer the meatballs to a paper-towel-lined plate to cool briefly.
- Put the pita bread directly on the oven racks and heat for a few minutes, just until warmed through.
- Serve immediately, arranging three or four meatballs in a row atop each warm pita, then drizzling with the tzatziki and topping with the vegetables, feta, and herbs. Fold in half to eat.