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🍽️ Lamb meatballs in pita pockets with yogurt dip

551 kcal · 30 min · 4 servings

Ingredients

• 1 handful parsley
• 1 handful arugula (à 40 g)
• 80 g beetroot (cooked; vacuum-packed)
• 2 tbsp pistachio kernels (à 15 g)
• 60 g black olives (pitted)
• 2 garlic cloves
• 500 g minced lamb meat
• 1 egg
• 3 tbsp whole wheat breadcrumbs (à 15 g)
• 1 tsp ras el-hanout
• 1 tsp harissa powder
• salt
• 3 tbsp olive oil
• 400 g yogurt (3.5 % fat)
• 2 tbsp lemon juice
• 3 tbsp pomegranate seeds (à 15 g)
• 4 whole wheat pitas (à 65 g)

Instructions

1. 1. Wash the parsley and arugula under running water.
2. 2. Shake off excess water from the vegetables.
3. 3. Pluck the parsley leaves from the stems.
4. 4. Set aside a few nice parsley leaves for later.
5. 5. Finely chop the remaining parsley.
6. 6. Remove any wilted leaves from the arugula.
7. 7. Cut the beetroot into very thin strips.
8. 8. Chop the pistachios coarsely.
9. 9. Cut the olives into small pieces.
10. 10. Peel the garlic cloves.
11. 11. Press the garlic into a large bowl.
12. 12. Add the minced meat to the bowl.
13. 13. Add half of the chopped parsley.
14. 14. Add the egg to the mixture.
15. 15. Sprinkle the breadcrumbs on top.
16. 16. Add the spice mix Ras el-Hanout.
17. 17. Add the hot paste Harissa.
18. 18. Season the mixture with salt.
19. 19. Knead everything well with your hands.
20. 20. Ensure a uniform mixture is formed.
21. 21. Shape 16 to 20 small balls from the meat mixture.
22. 22. Heat some oil in a frying pan.
23. 23. Place the meatballs in the hot pan.
24. 24. Fry the balls over medium heat.
25. 25. Turn the meatballs regularly.
26. 26. Fry them for 8 to 10 minutes.
27. 27. Remove the balls from the pan when they are golden brown all over.
28. 28. Stir the yogurt with the lemon juice.
29. 29. Season the yogurt mixture with salt.
30. 30. Mix the remaining chopped parsley with the pistachios.
31. 31. Add the olive pieces to the parsley mixture.
32. 32. Add the pomegranate seeds.
33. 33. Sprinkle this mixture over the yogurt.
34. 34. Cut the pita breads open.
35. 35. Place the pita breads on plates.
36. 36. Fill the pockets with arugula.
37. 37. Add the beetroot strips to the pockets.
38. 38. Place the meatballs on top of the vegetables.
39. 39. Add two tablespoons of the yogurt mixture on top.
40. 40. Garnish the dishes with the reserved parsley leaves.
41. 41. Serve the remaining yogurt on the side.

Nutrition per serving

• kcal: 551
• Protein: 40 g · Fett/Fat: 24 g · Carbs: 42 g