Photo: Emiliano Vittoriosi
Lamb Meatball Pitas
20 ingredients
20 min + 40 min
4
openrecipes
These lamb meatball pitas are more like pit-zas! Big Middle Eastern flavors of lamb, hummus and yogurt sauce get layered into an Italian pizza package.
Estimated Nutrition (whole recipe, rough)
1287
Calories
67g
Protein
63g
Fat
114g
Carbs
Counts 12 of 17 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meatball | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Saffron | not in our table | 0 |
| Coriander | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE MEATBALLS:
- 2 whole Breadcrumbs
- ¼ cups Eggs
- ¼ cups Pine Nuts
- 1 teaspoon Fresh Mint, Packed And Finely Chopped
- 1 pinch Hickory Smoked Sea Salt
- ½ teaspoons Saffron
- ½ teaspoons Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Coriander
- ½ teaspoons Cumin
- ⅛ teaspoons Smoked Paprika
- 1 pound Cayenne Pepper
- 1 cup Ground Lamb
- ½ whole Additional Breadcrumbs, As Needed For Coating
- 1 dash FOR THE YOGURT SAUCE:
- 1 pinch Greek Yogurt
- 4 whole Cucumber, Peeled And Grated On The Largest Holes Of A Box Grater
- 1 cup Olive Oil
- ½ whole Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes