Description

Juicy, spiced lamb meatballs served atop soft mini pita rounds, finished with a cool drizzle of creamy tzatziki and a sprig of fresh cilantro—perfect for entertaining or a gourmet appetizer platter.

Ingredients

Units Scale

For the Lamb Meatballs:
1 lb ground lamb
2 garlic cloves, minced
1/4 cup onion, finely grated
2 tbsp fresh parsley, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
Salt and pepper to taste
1 egg
1/4 cup breadcrumbs
For the Tzatziki Sauce:
1/2 cup plain Greek yogurt
1/2 cucumber, grated and squeezed dry
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
1 tbsp fresh dill or mint, chopped
Salt to taste
Other:
12 mini pita rounds or naan bites
Fresh cilantro leaves for garnish

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground lamb, garlic, onion, parsley, cumin, coriander, cinnamon, egg, breadcrumbs, salt, and pepper. Mix until just combined—do not overwork.
Form into 12 small meatballs and place on the prepared baking sheet.
Bake for 18–20 minutes, or until fully cooked and browned.
While meatballs bake, whisk together all tzatziki ingredients in a bowl. Chill until ready to use.
Warm the mini pita rounds slightly in a dry pan or oven.
To assemble, place one meatball on each pita, drizzle with tzatziki, and garnish with a cilantro leaf.
Serve warm or at room temperature as elegant handheld bites.

Notes

Make meatballs ahead of time and reheat before assembling.
For extra flavor, grill the meatballs instead of baking.
Use mint in the tzatziki for a more traditional flavor profile.
Swap mini pita for cucumber slices for a low-carb version.

Nutrition

Serving Size: 1 bite
Calories: 140
Sugar: 1g
Sodium: 170mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 8g
Cholesterol: 40mg