Ingredients

Meatballs

  • 1 lb. Ground Lamb (or meat of your choice)
  • 1 tsp Dijon Mustard
  • 2 tbsp Badia Minced Onion
  • 1 tsp Badia Garlic Powder 
  • 1 large Egg
  • ½ cup Badia Breadcrumbs with Complete Seasoning® 
  • 1 tsp Badia Ground Coriander
  • 1 tsp Badia Ground Cumin
  • ½ tsp Badia Coarse Sea Salt 
  • ¼ tsp Badia Ground Cinnamon 
  • ¼ tsp Badia Ground Black Pepper
  • Cooking spray to wet the pan

Tzatziki Sauce

  • ⅔ cup plain Greek Yogurt
  • ¼ cup Sour Cream
  • 2 tbsp Mayonnaise (optional)
  • Zest and Juice of ½ medium Lemon or 2 tbsp Badia Lemon Juice
  • 2.5 tsp Badia Garlic Minced in Olive Oil
  • 2 tsp Badia Dill Weed
  • Dash Badia Salt & Ground Black Pepper
  • ½ English Cucumber, shredded

Mint Pesto

  • 2 cups Fresh Mint Leaves
  • 1 cup Fresh Spinach Leaves
  • ¼ cup Badia Pine Nuts.
  • 2.5 tsp Badia Garlic Minced in Olive Oil
  • Zest and Juice of ½ medium Lemon or 2 tbsp Badia Lemon Juice
  • Dash Badia Salt & Ground Black Pepper
  • ¼ cup Badia Extra Virgin Olive Oil

Directions

Tzatziki Sauce

  1. Combine all ingredients in a bowl and stir until combined. Taste and adjust seasoning, if necessary.

Mint Pesto

  1. Combine Mint, Spinach, Pine Nuts, Garlic, Lemon, Salt and Black Pepper in a food processor. Pulse while drizzling Olive Oil in through the vegetable shoot until you reach desired consistency. Taste and adjust seasonings, if necessary.

Meatballs

  1. Preheat a grill or grill pan to medium high heat. In a bowl, combine all meatball ingredients, except the oil.
  2. Mix with your hands until everything is thoroughly combined. Form meatballs using your hands and place them on a plate.
  3. Spritz meatballs with the cooking spray. Place them on the grill and cook, rotating a few times, about 8-10 minutes or until cooked through.
  4. To serve, place meatballs in toasted or grilled pita bread. Drizzle with Tzatziki and mint pesto and top with cucumbers, feta, and fresh cilantro leaves.

Share this recipe

0

Start typing and press Enter to search