Lamb Meatball Pitas with Mint Tzatziki

Ingredients:

• Lamb Meatballs
  • 1 pound ground lamb
  • 1 egg
  • 1/3 cup panko crumbs
  • ¼ cup onion (chopped)
  • ¼ cup feta cheese (crumbled)
  • 2 tablespoons mint (chopped)
  • 2 tablespoons cilantro (chopped)
  • 1 tablespoon cumin powder
  • 1 tablespoon sumac
  • 1 teaspoon chili flakes
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chopped garlic
  • 2 tablespoons olive oil
• Garlic Fries
  • 3 white potatoes (cut into wedges)
  • 1 tablespoon olive oil
  • 2 garlic cloves (finely diced)
  • 1 tablespoon parsley (chopped)
  • 1 tablespoon lemon juice
• Mint Tzatziki
  • 1 cup Greek yogurt
  • ¼ cup cucumber (finely grated, squeeze as much water out as you can)
  • 2 tablespoons mint (finely chopped)
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves (finely minced)
  • ½ teaspoon salt
  • ½ teaspoon pepper
• Pitas (for serving)
• Mint (chopped, for serving)
• Lemon juice (for serving)

Directions

For the meatballs, mix together all the ingredients except the olive oil and roll into 1 inch balls.

Heat the olive oil in a large pan over medium heat. Place the meatballs in the olive oil in a single layer, being careful not to overcrowd them. Cook them for 5-8 minutes until fully cooked through, rotating them every 2-3 minutes to let the meatballs brown on all sides. Remove from heat.

For the fries, preheat the oven to 425° F.

Toss the wedges in the olive oil, garlic and lemon juice. Place in a single layer on a baking sheet and bake for 25-30 minutes, flipping the potatoes halfway through.

For the tzatziki, mix together all the ingredients in a small bowl and chill until ready to serve.

To serve the pitas, place 4-5 meatballs in each pita then add garlic fries and top with tzatziki. Garnish with extra mint and a squeeze of lemon juice.