Lamb and Mint Meatball Pita Wraps

By Clare Keating, All Bodies Nutritionist and ex-chef

 

How delicious do these look 🤤 They were devoured after about 2 minutes of making them and now I NEED to make some more!!⁠ Such a simple yet nutritious and fun dinner

 

Nutrition tips:

  1. This dinner is perfect for those nights that you want to feel like you’re splurging on a take-out treat but also want to keep to your goals!

  2. Lamb, as in the case of all red meats, is a great source of iron. Women and runners may require more iron than their male or non-athlete friends.

  3. This easy dinner provides a balance of protein, carbs and fats so that you feel satisfied after the meal.

 

Serves 4

Calories: 430, Protein: 38.2, Carbohydrates: 32.5g, Fat: 14.6g

lamb and mint meatballs pita recipe 

Ingredients:

  • 400g extra lean lamb mince

  • 100g feta, crumbled

  • 1/2 red onion, diced

  • 1/2 bunch mint, leaves chopped

  • Salt and pepper

  • 1 tbsp extra virgin olive oil

  • 8 small wholemeal pita breads

  • 180g plain, unfavored greek yoghurt

  • 2 Lebanese cucumbers, peeled into ribbons

  • 4 cups rocket leaves

 

Method:

  1. In a large bowl mix together the mince, feta, red onion, mint and salt and pepper. Roll the mixture into 24 golf ball-sized balls.

  2. Add the oil to a large frying pan over medium heat. Once hot, add the meatballs to the pan and cook for 12-15 minutes, turning the meatballs every few minutes to brown all sides.

  3. Warm the pita bread in the microwave, oven or a frying pan and spread with some greek yoghurt. Add 1/2 of rocket and 1/8th of the cucumber ribbons to each pita and top with 3 meatballs. Fold the pitas in half and serve

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