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Lamb Meatball and Yoghurt Pita Pockets  

Senior elective group enjoyed making meatballs. Mince can be flavoured with dried herbs, what herbs you have fresh in the garden or different spice blends. We added a few teaspoons of the mild American mustard sauce to yoghurt for a dressing. Students added lettuce, parsley and radishes from the garden.  This is a quick meal that you can fill with different salad combinations. 

Makes 24 meatballs 

Ingredients

400 g lamb mince

1 brown onion, grated

½ teaspoon ground cinnamon

1 egg beaten

1 teaspoon ground cumin

2 tablespoons dried breadcrumbs

2 tablespoons finely chopped parsley or mixed dried herbs

200 g plain Greek –style yoghurt

3 teaspoons mild mustard

Wholemeal pita pockets, halved cross ways or folded

180 g mixed salad leaves

Add tomato, cucumber, raddish or avocado

1. Preheat oven to 180 C. Line a baking tray with baking paper.
2. Combine mince, onion, cinnamon, cumin, egg, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Use 1 level tablespoon at a time, shape mixture into balls. Place on prepared tray. 
3. Bake for 15 to 20 minutes or until cooked through. Cool completely.
4. To assemble, fill pita breads with meatballs, add yoghurt dressing and salad .