Monday, April 27, 2015

Recipe (Re)creation: Lamb Meatball Pitas

I realize it has been a really long time since my last post.  That is what happens when you have a 6 month old and are exhausted.  If I do cook, I rarely have time to photograph AND write about it. However, I have made this dish three times now in the last two weeks and am completely obsessed and felt inspired to share it.  It is based on a recipe from a Donna Hay cookbook (the Australian version of Martha Stewart) and I tweaked things here and there.  For an extra special addition, serve the pitas with a generous dollop of yogurt raita from this post.  The extra bonus- the lamb meatballs are baby/kid friendly too, so you can feed the whole family.  I call that a win.

Serves 4


  • 1/3 cup couscous
  • 2/3 cup hot chicken stock
  • 3/4 lb. ground lamb
  • 1 Tbsp. honey
  • 2 Tsp. lemon zest
  • 1 Tsp. chopped rosemary
  • 1/3 cup crumbled feta
  • Salt & pepper
  • Serve with:
    • Pita, hummus, arugula, mint leaves, cherry tomatoes, feta, yogurt raita

-Place the couscous in a bowl and pour in the hot stock.
-Cover and let stand until all the liquid is absorbed and couscous is fluffy.
-Combine the lamb, couscous, honey, lemon zest, rosemary and salt & pepper in a medium bowl. 
-Stir in the feta and begin forming 1/4 cup flat patties.
-Heat a non-stick skillet over medium heat.
-Cook the patties for about 6 minutes on each side, or until cooked through
-To serve, cute pita in half, spread with hummus and stuff with any combination of arugula, mint leaves, sliced cherry tomatoes, feta & meatballs.
-Top with a generous dollop of yogurt raita and enjoy!