1 tablespoon olive oil (15 ml)

1 medium onion, minced

2 cloves garlic, minced

¼ teaspoon cumin seeds, toasted and ground (1 ml)

½ teaspoon ground coriander (2 ml)

⅛ teaspoon ground fennel ( 0.5 ml)

4 tablespoons minced parsley (60 ml)

2 tablespoons minced cilantro (30 ml)

2 tablespoons mint, minced (30 ml)

2 eggs

1 pound ground lamb (454 g)

1 cup breadcrumbs (250 ml)

1 teaspoon salt (5 ml)

Freshly cracked black pepper


1 cup full fat yogurt (250 ml)

Zest of 1 lemon

¼ cup fresh mint leaves, minced (60 ml)

Salt and pepper

4 pieces of pita bread

Olive oil, for brushing



1. Preheat oven to 350 degrees for pita bread.

2. Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices and stir for 1 minute. Put the mixture in a bowl and let cool slightly. Add the remaining ingredients, season and mix well. Form the mixture into 15 patties. Heat a sauté pan over medium heat. Pour in enough olive oil so it is 1/4 inch deep. Add half the meatballs and sauté about 8 minutes until browned on each side and cooked through. Remove them to a paper towel lined plate. Repeat with the remaining meatballs.


1. Combine yogurt, lemon zest, mint, salt and pepper in a small bowl and mix well. Set aside. Brush the pita bread with olive oil and season with salt and pepper. Place them on a baking sheet and bake until golden and crispy; about 15 minutes.

2. Serve meatballs with minted yoghurt and toasted pita wedges.

See more: Appetizer, Herbs, Party Favourites, Sauté

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