Moroccan Lamb Meatballs

Recipe Directions

1. For best results, take the lamb out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the lamb longer than this recipe card indicates. Preheat your oven to 350 degrees fahrenheit.
2. Open the package of lamb (a) and place on a plate. Divide the meat into equal portions, approximately the size of a golf ball. (You will have enough lamb to make 2 meatballs per serving). Season the meatballs with a small pinch of salt and pepper.
3. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the lamb meatballs in the pan and sear for 3 minutes, then use tongs to turn them over and sear the other side for 3 minutes. After searing, place the pan of meatballs in your 350 degree oven. Bake for 5 minutes.
4. While the meatballs are baking, place the tomatoes (b) on a cutting board. Slice the tomatoes in half lengthwise and place into a mixing bowl. Add the arugula (c) to the bowl. Season with a pinch of salt and pepper.
5. Pour the greek dressing (d) over the salad. Gently toss to mix the ingredients together. Pour the crumbled feta (e) on top of the salad. Mix again.
6. When the meatballs have finished baking, remove from the oven and place on a plate to rest.
7. Place the pitas (f) on a baking tray. Drizzle 1 tsp of olive oil over each pita, then turn over on the tray and drizzle another tsp of olive oil on the other side of each pita. Place the tray in your 350 degree oven and bake for 3 minutes.
8. Spoon the tomato & arugula salad on to your serving plates. Place the moroccan lamb meatballs beside the salad. Slice the warm pitas in half and serve on the side. We suggest stuffing the pita with meatballs and salad and drizzling the cucumber yogurt dressing (g) on top.