Easy Tuesday Dinner – Lebanese Meatball Pockets

I made one of my favourite and easiest dinners last night – Lebanese Meatball Pockets.

I have been enjoying Lebanese meatballs since I was a rugrat living in Darwin’s Northern Territory.

As a family, we used sit on the cliffs at Nightcliff Beach with our friends and family to enjoy dinner and watch the sun go down behind the sparkling Timor Sea. Mum would make the Lebanese Meatballs and condiments to take down for our dinner. After experiencing not-so-good Lebanese suvlaki from the local, Mum decided to make up her own, she improved the taste by using lamb mince.

As Spring has arrived I feel this dish is great for either a mid week dinner or picnic.

Lebanese Meatball Pockets

Ingredients

Lebanese Pita Bread

Lebanese Meatballs
500g Lamb mince
2 eggs
Bunch of fresh mint finely chopped
4 tbs of Cornflake crumbs or bread crumbs
2-3 garlic cloves (yes lots of garlic, so maybe not a date picnic lol)
Salt and Pepper

Tomato Condiment

2-3 tomatoes or punnet of cherry or roma tomatoes, diced
2 spring onions finely sliced
Salt and Pepper

Yogurt and Cucumber Condiment

4 tbls Greek Yogurt
1 garlic clove finely chopped
Small bunch fresh mint finely chopped
Fresh salad leaves opt.

Method

For the meatballs, simply put all the ingredients into a bowl and get your clean hands in there and mix it all up thoroughly .

Then it’s simply a matter of rolling the mixture up into small little balls, about 1 tbls size. *TIP* Damp hands make them so much easier to roll up.

I like to cook mine under the grill, it’s a much healthier option. You could fry or even bbq them. What ever’s easiest for you really.

For the condiments simply mix the ingredients together and pop into individual serving dishes.

To serve

Simply lay all the food out on display.

Slightly warm the Pita Bread just before you serve them. Cut them in half so you have 2 pockets. Stuff the pockets with a couple of broken up meatballs, layer the top with cucumber yogurt, tomatoes and some lettuce leaves.  Enjoy!