Lunch & Mains

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Astro Original Balkan Style 2% Plain 750g Family Tub

Mediterranean Lamb Meatballs with Tahini Yogourt

Yield: Makes 6 servings.

1	egg
½ cup	fresh bread crumbs
½ cup	minced onion
2	cloves garlic, minced
2 tsp	finely grated lemon zest
½ tsp	each dried mint, salt and pepper
¼ tsp	each ground allspice and cinnamon
1 lb	ground lamb	(450 g)
½ cup	crumbled feta cheese
6	Greek-style pita bread or naan bread
6 cups	baby spinach leaves or chopped romaine lettuce
3	plum tomatoes, chopped

Tahini Yogourt:

1 cup	Astro Original Balkan Style Plain yogourt
1/3 cup	tahini
2 tbsp	chopped fresh parsley or dill
2 tbsp	lemon juice
1 tbsp	extra-virgin olive oil
¼ tsp	each salt and pepper

Tahini yogourt: In a bowl, whisk together yogourt, tahini, parsley, lemon juice, oil, salt and pepper until smooth.
In a bowl, beat egg with 2 tbsp cold water. Stir in bread crumbs, onion, garlic, lemon zest, mint, salt, pepper, allspice and cinnamon. With your hands, mix in lamb and feta. Wetting hands if necessary to prevent sticking, form balls of 2 tbsp each; place on a foil-lined baking sheet. Bake in 400°F (200°C) oven until digital thermometer inserted sideways into the centre of a few balls reads 160°F (71°C), about 20 minutes.
Meanwhile, wrap pitas in foil and warm in 400°F (200°C) oven for 15 minutes.
To assemble, place 1 pita on each plate; spread some yogourt mixture on top and mound with spinach. Top with meatballs; drizzle with more yogourt mixture. Sprinkle with tomatoes.

These meatballs can also be threaded onto metal skewers and grilled over medium heat for about 10 minutes.