Lamb Meatballs in Pita with Cucumber Tomato Raita
Recipe courtesy of Foodland Ontario
Children can help in the preparation of this mild Indian classic by stirring the ingredients and forming the mixture into balls. Oven baking makes a fast, low-fat method of cooking this tasty filling. While the meatballs cook, stir together shredded cucumber, chopped tomato and yogurt for the sauce.

Preparation time 15 minutes
Cooking time 25 -30 minutes
Serves 4-6

Ingredients:
4 pitas
4 cups shredded lettuce

Meatballs:
1 lb (500 g) ground Ontario lamb
1/3 cup (75 ml) fine dry bread crumbs
1/4 cup (50 ml) grated onion (1 small onion)
2 tbsp (25 ml) chopped fresh mint
½ tsp (2 ml) salt
1/4 tsp (1 ml) black pepper
1 egg

Tomato Cucumber Raita:
1 half tomato
½ cup (125 ml) coarsely grated cucumber
½ cup (125 ml) plain yogurt
Pinch cayenne pepper

Preparation:

Meatballs:
1. In mixing bowl, stir together lamb, bread crumbs, onion, mint, salt, pepper and egg until well combined. Form into 24 one-inch (2.5 cm) meatballs. Bake on a greased baking sheet in preheated 350°F (180°C) 20-25 minutes or until well browned.
2. Meanwhile, cut pitas into half moons. Wrap in foil and warm in oven with meatballs during last 15 minutes of cooking.

Tomato Cucumber Raita:
In small mixing bowl, stir together tomato, cucumber, yogurt and cayenne. To assemble pitas, put about ½ cup (125 ml) shredded lettuce in bottom of each pita pocket. Place 3 or 4 meatballs in pita and spoon about 2 tbsp (25 ml) of sauce over meatballs.

Nutritional Information
Serving 1 (when recipe serves 4)
Protein 35.5 grams
Fat 9.5 grams
Carbohydrates 44.5 grams
Calories 406

Please refer to the reference #OSMA CIR-0010 for any inquiries on this recipe.