Kitchen Tools

  • Small & medium bowl
  • Large pan

Recipe by: Eunice Lam, Fresh City Member
Serves: 2
Prep Time: Quick & Easy


3 cloves garlic

1 egg half-dozen small flock's delight (small) eggs

1/2 lemons

2 tablespoon mint

1/4 cup best baa plain sheep yogurt, large

1/4 cup organic plain hummus

1.5 tablespoons herb medley (parsley, oregano, & sage)

3/4 teaspoon dried herb mix (fennel seed, paprika, & ground cumin)

8-10 ounces ground lamb

2 pitas

to taste salt & pepper

1 shallots

1/2 tablespoon brown rice flour

1 field cucumbers

2 1/2 tablespoons delicate extra-virgin olive oil

1/2 tbsp. red wine vinegar

Shop this recipe

Make the Meatballs

Finely chop the shallot, 2 cloves of garlic, and the fresh herbs. Mix together in a medium bowl with dried herbs and 1 tsp. salt.

Add the egg, lamb, and rice flour. Mix with a fork until fully incorporated.

Heat 1 tbsp. olive oil in a large pan (preferably cast-iron) over medium-high heat. Form the lamb mixture into 1 ½ inch balls. Cook them evenly, turning occasionally until browned on all sides and cooked through, 5-8 minutes. Transfer the meatballs to paper towels to drain.

Prepare the Dressing & Toast the Pita

For the cucumber dressing, zest and juice the lemon into a small bowl, removing any seeds. Add the red wine vinegar, ½ tbsp. olive oil, and salt and pepper to taste.

Mince the remaining garlic clove and thinly slice the cucumber. Toss both in the dressing.

Rinse and dry the pan used earlier and place over medium heat to lightly toast the pitas.

Bring It All Together

Finely chop the mint. Spoon the yogurt into two bowls. Evenly divide the meatballs amongst the bowls and top with cucumber-yogurt and mint.

Quarter the pitas and serve with hummus alongside the cumin-herb lamb meatballs.