Lamb Meatball Pita

Ingredients

• 1 Shallot
• 2 Garlic Cloves
• 1 Lemon
• 3 Mint Sprigs
• 15 oz Canned Chickpeas
• 12 oz Ground Lamb-Beef Blend
• 2 oz Liquid Egg
• ¼ Cup Tahini
• 2 Pita Breads
• 2 oz Baby Arugula
• Olive Oil
• Salt Pepper
• Peel and mince shallot. Mince garlic. Zest lemon,
• halve, and juice. Stem mint, stack leaves, roll into a
• long cylinder, and slice across the length to create
• very thin strips (chiffonade). Drain and rinse chick-
• Make Chickpea Mash
• 1 Tbsp. lemon juice and mint. Mix and season with

Instructions

1. 1

   Cook Within: Warming pitas makes them pliable and more tender. Tahini is a condiment made from toasted ground sesame seeds and is a staple in nearly all Mediterranean Rim countries. Along with chickpeas, it is a key ingredient for

2. 2

   Peel and mince shallot. Mince garlic. Zest lemon,: halve, and juice. Stem mint, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade). Drain and rinse chick- peas in colander.

3. 3

   Make Chickpea Mash: fork or potato masher until coarsely mashed. Add 1 Tbsp. lemon juice and mint. Mix and season with ½ tsp. salt and a pinch of pepper. Add 1 Tbsp. water at a time, if necessary, to give chickpeas a spreadable

4. 4

   Combine ground beef-lamb, shallot, liquid egg,: half the lemon zest, ½ tsp. salt, and ¼ tsp. pepper and bake 15-18 minutes, or until meatballs reach a minimum internal temperature of 165 degrees. Thor-

5. 5

   Toast Pita: Wrap pitas in a foil packet and place in hot oven for 2-3 minutes until warm and pliable. Alternatively, wrap pitas in a paper towel and microwave 30 seconds.

6. 6

   Combine tahini, garlic, 1 Tbsp. lemon juice, and: and season with ¼ tsp. salt and a pinch of pepper.

7. 7

   Plate the Dish: lemon juice and 2 tsp. olive oil. Season with a pinch of salt and pepper and garnish with remaining zest. Schmear minted-chickpea mash on pita. Top with four meatballs and remaining arugula. Serve with arugula salad and tahini sauce. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used in the meatballs, and the remainder garnishes the used not once, not twice, but thrice! Both chickpea mash and tahini dressing receive 1 Tbsp., and 1 tsp. is used in the twice. Half is used in the side salad, and the remaining tops the recipe before you start–we promise it will be time • Place a colander in the sink