Lamb Meatball Pitas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 593 cal. | (28 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 818 mg | (20 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 295 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the tzatziki
- 1 pc Cucumber about 10 cm (approximately 4 inches)
- 2 garlic cloves
- 300 grams Natural yogurt
- 150 grams Quark
- salt
- freshly ground peppers
- For the meatballs
- 1 day-old White roll
- 1 Red chili pepper
- 1 shallot
- 3 Tbsps olive oil
- 1 tsp freshly chopped parsley
- 1 tsp freshly chopped mint
- 600 grams fresh Ground lamb
- 1 tsp medium-hot Mustard
- 1 egg
- To serve
- 4 Pita bread
Preparation steps
For the tzatziki: Rinse the cucumber, cut in half, remove the seeds and grate. Peel the garlic and mince. Squeeze the excess water from the cucumber and mix with the yogurt and cheese and season with salt and pepper.
For the meatballs: Soak the bread in lukewarm water.
Rinse the chile, cut in half lengthwise, remove the seeds and finely chop. Peel the shallot, finely chop and sweat in a hot pan with 1 tablespoon oil until translucent. Add the chile, parsley and mint then remove from the heat.
Mix the ground beef with the mustard, shallot mixture, egg and the well squeezed bread and season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F) and toast the pita bread for about 5 minutes.
Shape the ground beef mixture into small balls and sauté in a hot pan with the remaining oil until browned on all sides. Reduce the heat and cook to your liking.
Remove the pita bread from the oven, let cool briefly, fill with meatballs and drizzle with tzatziki. Serve wrapped in parchment paper.
