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Hands-on Time
18 Mins
Total Time
50 Mins
Yield
Serves 6 (serving size: 1 pita half and 5 meatballs)
Photo: Johnny Autry; Styling: Mary Clayton Carl

How to Make It

Step 1

Heat oil in a large skillet over medium-high heat. Add 2 tablespoons onion and garlic; cook 1 minute, stirring constantly. Cool slightly. Combine onion mixture, breadcrumbs, and mint; add lamb, beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg; stir gently. Shape into 30 (1-inch) meatballs.

Step 2

Return pan to medium-high; add meatballs. Cook 4 minutes. Remove meatballs from pan. Add 1/2 cup onion to pan; sauté 2 minutes. Add ginger and next 3 ingredients; simmer 5 minutes. Stir in 1/4 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return meatballs to pan; simmer 20 minutes or until done. Serve with pitas. Sprinkle with mint leaves.

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