If your family loves meatballs, this lamb version is sure to please. To warm the pitas, wrap them in foil and heat in the oven for about three minutes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: October 2013
MethodCut cucumber in half lengthwise. Thinly slice 1 of the halves crosswise; set remaining half aside.
In bowl, combine sliced cucumber, zucchini, mint, lemon juice, oil, pinch each of the salt and pepper, and hot pepper flakes; set aside.
In large bowl, mix together lamb, onion, garlic, bread crumbs, parsley, cumin and remainingsalt and pepper. Using tablespoon, form into 30 meatballs.
Bake on foil-lined baking sheet in 400 F (200 C) oven, turning once, until instantread thermometer inserted into several reads 160 F (71 C), about 15 minutes.
Meanwhile, grate remaining cucumber; stir into yogurt. Serve meatballs in pitas topped with yogurt mixture and zucchini salad.
Nutritional facts per serving: about
- Fibre 7 g
- Sodium 833 mg
- Sugars 5 g
- Protein 32 g
- Calories 450.0
- Total fat 17 g
- Cholesterol 62 mg
- Saturated fat 6 g
- Total carbohydrate 47 g
- Iron 41.0
- Folate 40.0
- Calcium 11.0
- Vitamin A 8.0
- Vitamin C 28.0