- Lamb Meatballs:
- 1 small onion
- 1 cup fresh mint leaves
- 3 cloves garlic
- 1 pound ground lamb
- 3 tablespoons ground sweet paprika
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- cooking spray
- 1/4 cup vegetable oil, or as needed
- Yogurt Sauce:
- 1 (6 ounce) container Greek yogurt
- 2 tablespoons tahini
- 1 1/2 teaspoons lemon juice
- 4 sheets lavash bread
- 1 (4 ounce) package crumbled feta cheese
- 1 cup shredded lettuce
- 1/2 cup diced fresh tomatoes
- 1/2 cup cucumber matchsticks
- Combine onion, mint, and garlic in a food processor; process until minced. Add lamb, paprika, cumin, salt, and pepper; process until smooth.
- Form 1 1/2 teaspoon of the lamb mixture into a ball. Repeat with remaining lamb mixture to make 20 meatballs.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Fill a large skillet with 1/4 inch of oil; heat over medium heat until bubbles form around the end of a wooden spoon dipped into the oil. Add half of the meatballs; cook until browned, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with remaining meatballs.
- Bake meatballs in the preheated oven until center is no longer pink, about 10 minutes.
- Mix yogurt, tahini, and lemon juice together in a bowl to make yogurt sauce.
- Place 2 to 3 tablespoons yogurt sauce in a line down the center of each sheet of lavash. Add 2 to 3 tablespoons of feta cheese, 1/4 cup of lettuce, 2 tablespoons of tomato, 2 tablespoons of cucumber, and 5 meatballs. Fold up one end and sides of the lavash to roll into wraps.
04/19/2018
recipepes.com
Mediterranean Lamb Meatball Sandwiches with Yogurt Sauce, recipe
PT15M
PT1H
5
455 calories
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