Lamb Meatball Pita

with garlicky tahini sauce and minted-chickpea mash

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This dish is chock-full of Mediterranean flavors, from the lamb meatballs to the savory mint-chickpea mash. The lemony, garlicky tahini sauce (tahini is a sesame paste with a light, nutty flavor) pushes this dish over the edge of splendor while simultaneously adding perfect balance. Don’t blame us if you want to make this dish every night!

In Your Box (serves 2)

  • 1 Shallot
  • 2 Garlic Cloves
  • 1 Lemon
  • 3 Mint Sprigs
  • 15½ oz. Canned Chickpeas
  • 12 oz. Ground Lamb-Beef Blend
  • Info
    2 fl. oz. Liquid Egg
  • ¼ cup Tahini
  • Info
    2 Pita Breads
  • 2 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    648
  • Carbohydrates
    96g
  • Fat
    34g
  • Protein
    32g
  • Sodium
    681mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Colander
  • 1 Mixing Bowl
  • 2 Small Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Peel and mince shallot. Mince garlic. Zest lemon, halve, and juice. Stem mint, stack leaves, roll into a long cylinder, and slice across the length to create very thin strips (chiffonade). Drain and rinse chickpeas in colander.

  • 2

    Form the Meatballs

    Combine ground beef-lamb, shallot, liquid egg, half the lemon zest, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl until well-mixed. Form into 8 golf ball-sized meatballs. Place on prepared baking sheet and bake 15-18 minutes, or until meatballs reach a minimum internal temperature of 165 degrees. Thoroughly wash mixing bowl for chickpea mash.

  • 3

    Make Tahini Sauce

    Combine tahini, garlic, 1 Tbsp. lemon juice, and ¼ cup water in a small bowl. Whisk until combined and season with ¼ tsp. salt and a pinch of pepper. Set aside.

  • 4

    Make Chickpea Mash

    In just-washed mixing bowl, mash chickpeas with a fork or potato masher until coarsely mashed. Add 1 Tbsp. lemon juice and mint. Mix and season with ½ tsp. salt and a pinch of pepper. Add 1 Tbsp. water at a time, if necessary, to give chickpeas a spreadable texture.

  • 5

    Toast Pita

    Wrap pitas in a foil packet and place in hot oven for 2-3 minutes until warm and pliable. Alternatively, wrap pitas in a paper towel and microwave 30 seconds.

  • 6

    Plate the Dish

    In a small bowl, toss half the arugula with 1 tsp. lemon juice and 2 tsp. olive oil. Season with a pinch of salt and pepper and garnish with remaining zest. Schmear minted-chickpea mash on pita. Top with four meatballs and remaining arugula. Serve with arugula salad and tahini sauce.

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