Past Recipes
Lamb Meatballs

Lamb Meatballs with Israeli Salad and Toasted Pita

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Chef Suzanne’s deconstructing lamb shawarma, the Middle Eastern version of a gyro, by rolling the typically spit-roasted, thinly sliced lamb into smoky, spicy baked meatballs. The meat is still accompanied by all the classic shawarma pairings (with cheffy twists, of course!). Pile crisp pitas high with a salad of tomato, sumac, cucumber, and onion, and drizzle over a green tahini blended with honey and fresh herbs.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 800
    • Protein 41g
    • Total Carb 58g
    • Total Fat 46g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • mint
      • 1/4 ounce
      • mint
    • pita breads
      • 2
      • pita breads
    • ground beef and lamb
      • 10 ounces
      • ground beef and lamb
    • parsley
      • 1/4 ounce
      • parsley
    • tahini
      • 3 tablespoons
      • tahini
    • garlic
      • 1 clove
      • garlic
    • honey
      • 1 packet
      • honey
    • lemon
      • 1
      • lemon
    • plum tomato
      • 8 ounces
      • plum tomato
    • ground sumac
      • 1 teaspoon
      • ground sumac
    • harissa
      • 2 teaspoons
      • harissa
    • English cucumber
      • 1/2
      • English cucumber
    • red onion
      • 1
      • red onion

    What You’ll Need

    • eggs
    • olive oil
    • kosher salt
    • black pepper
    • blender or food processor (optional)
    • baking sheet
    • aluminum foil

    Cooking Steps

    1. Prepare Ingredients

      Prepare Ingredients

      Preheat oven to 425°F. Rinse all produce. Halve lemon. Pick mint and parsley leaves, discarding stems. Finely chop 3 mint leaves and 3 parsley leaves, place in a large bowl, and set aside. Place remaining whole herb leaves in a blender or food processor, or, if you don't have one, finely chop remaining herb leaves, place in a medium bowl, and set aside. Mince garlic.

    2. Form Meatballs

      Form Meatballs

      Line a baking sheet with aluminum foil. Add harissa, garlic, 1 egg, ¼ teaspoon salt, and pepper as desired to large bowl with chopped herbs. Pat beef and lamb dry with paper towel and add to bowl. Using your hands, mix well, then form into 8 equal balls, about 1½ inches thick. Transfer meatballs to prepared baking sheet, arranging in a single layer.

    3.  Bake Meatballs and Toast Pita

      Bake Meatballs and Toast Pita

      Stack pita breads, halve, and wrap in foil. Transfer meatballs and pita to oven together and bake until meatballs are cooked through and no longer pink, 12-15 minutes. (The pita can stay in the oven until you're ready to serve!)

    4.  Make Israeli Salad

      Make Israeli Salad

      While meatballs bake, in a separate medium bowl, whisk together sumac, juice of 1 lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to make dressing. Roughly chop tomatoes. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. Peel onion, halve, and thinly slice enough to yield ¼ cup, saving remainder for another recipe. Add tomatoes, cucumber, and red onion to bowl with dressing and toss to coat.

    5. Make Green Tahini

      Make Green Tahini

      Add tahini, ½ packet honey, and 3 tablespoons warm water to blender with whole herb leaves, and blend until smooth. Alternatively, add ingredients to medium bowl with chopped herbs and whisk to combine. Season with ¼ teaspoon salt and pepper as desired. Set aside. Use remaining honey to sweeten a cup of tea.

    6. Plate Lamb Meatballs

      Plate Lamb Meatballs

      Divide lamb meatballs, Israeli salad, and toasted pita between serving plates and drizzle green tahini over meatballs. Dig in!

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