Thursday, May 5, 2011

Greek Meatballs in Pitas

I guess I could have gotten a better pic of these but they really did not cooperate. The tzatziki made them top heavy and the meatballs kept rolling out. I could use a couple more hands though I would look weird.


Place 2 pounds of ground lamb in a bowl.


Add a small finely diced onion, parsley, 2 tablespoons cumin, 1 teaspoon turmeric, 1 teaspoon granulated garlic, 1 teaspoon pepper, 1 teaspoon salt, 3 tablespoons of plain yogurt and mix, mix, mix it until it is all combined. Fry a small piece and taste it and adjust seasoning if needed.


Form into small balls and fry in olive oil until browned and cooked through.


Place the meatballs in a warm oven.


Make some Greek salad dressing. Measure 3 tablespoons of oregano, 3 tablespoons of dill, 1 teaspoon of salt, 1 tablespoon of granulated garlic, 1 tablespoon of cumin and 1 tablespoon of black pepper.


Whisk in 3 tablespoons of milk and let sit to absorb.


Add 2 tablespoons of honey.


Squeeze in the juice of 3 lemons.


Add 3 tablespoons of white balsamic vinegar. Place this all in the bowl of your food processor. With the food processor running, drizzle in 1 1/2 cups olive oil until it thickens. Taste it and adjust for seasoning if needed.


This dressing will keep for over a week in the fridge.


The Blog Tech gives this recipe a thumbs up. Or is he finger shooting me?


Toss some lettuce and thinly sliced onion with some dressing and place the salad in the bottom of half a pita. Insert three meatballs and top with some tzatziki.