Recipe of the day: Lamb and mushroom meatball pitas

Lamb and mushroom meatball Pitas — Savoury lamb and mushroom meatballs nestled in warm pitas for a Mediterranean-inspired delight.

Indulge in the delicious fusion of flavours with our Lamb and Mushroom Meatball Pitas. These savoury lamb and mushroom meatballs are expertly crafted to create a Mediterranean-inspired delight that will tantalise your taste buds

Nestled within warm, fluffy pitas, each bite offers a perfect balance of rich lamb, earthy mushrooms, and a medley of aromatic spices. This dish is not only packed with flavour but also provides a satisfying and hearty meal that is perfect for any occasion.

Whether you’re hosting a gathering or looking for a quick weeknight dinner, these meatball pitas are sure to impress.

Serve them with your favourite toppings, such as fresh herbs, tangy yoghurt sauce, or crisp vegetables, to elevate the experience further.

Dive into this delightful culinary journey and savour the comforting taste of the Mediterranean in every bite!

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves Six

ALSO READ :

Ingredients  

Homemade tzatziki

• 250 ml Greek-style / double cream plain yoghurt
• 1 Mediterranean cucumber seeded and grated
• 1 clove garlic, finely grated
• 1 tbsp lemon juice
• 2 tbsp fresh dill fronds, roughly chopped

For the meatballs

• 500 g white button mushrooms
• 500 g lean beef mince
• 1 large free-range egg
• ½ onion finely diced
• 2 cloves of garlic minced
• ¼ cup finely grated Parmesan cheese
• ¼ cup fresh parsley, roughly chopped
• ¼ cup breadcrumbs
• 1 tsp sea salt

To serve

• Greek salad
• 6 whole wheat pitas
• 2 tbsp za’atar
• Salt and pepper
• Olive oil
• Vinegar of choice

Instructions 

For the tzatziki

• Squeeze out all the liquid from the grated cucumber and place it in a bowl. Add the rest of the ingredients and mix well.
• Season lightly with salt and pepper. Mix and taste to adjust the seasoning.
• Keep in the fridge until serving.

For the meatballs

• Blitz the mushrooms in a food processor or finely chop. Heat a large dry frying pan over medium heat and cook the mushrooms until they release all their liquid and are dry and turning golden on the edges.
• Season lightly with salt and pepper. Allow to cool slightly.
• In the same pan, heat a drizzle of olive oil and cook the onion and garlic until tender and fragrant.
• In a large mixing bowl, combine all the meatball ingredients, including the cooked mushrooms, onion and garlic. Mix well.
• Form into little balls, around 40g each is a nice size.

To air fry

• Preheat air fryer to 200˚C. Air fry the meatballs for eight to 10 minutes until golden brown and just cooked through.  

To oven bake:

• Preheat oven to 200˚C with the fan on. Bake for 15 minutes until golden brown and just cooked through.

To serve

• Swish the tzatziki onto a serving platter. Top with the meatballs on one side and a pile of Greek salad on the other. Drizzle the salad with olive oil, vinegar and seasoning. Sprinkle everything with a little za’atar.
• Serve the platter family style on the table with warm pitas for everyone to build their own.
• Enjoy!

Print