1-Getting started with this recipe is straightforward and fun, even if you’re new to cooking. Begin by blending half the yogurt (that’s 1/4 cup) with the mint leaves, lemon juice, and salt until it’s smooth and creamy. Then, stir in the remaining 1/2 cup yogurt to thicken it up, and pop it in the fridge until you’re ready to serve.

2-Next, grate the onion, including its juices, into a bowl to capture all that flavor. Add the ground lamb, breadcrumbs, egg, crushed garlic, chopped coriander, cumin, coriander powder, paprika, cinnamon, cayenne pepper, salt, andblack pepper, then mix everything together by hand until it’s well combined. This step is where the magic happens, blending those warm spices into the meat.

3-Shape the mixture into 20 to 24 round meatballs using a tablespoon or cookie scoop for even sizes. Chill them in the fridge for about an hour to help them hold their shape during cooking. Heat the olive oil in a large non-stick pan over medium heat and cook the meatballs in batches, recommend turning them regularly for about 8 minutes until they’re browned and cooked through.

4-If you prefer baking, preheat your oven to 220°C (450°F) and spray the meatballs and a rack with oil, then bake for 20 minutes. Once done, warm the pita pockets briefly, slice them in half, and stuff each with shredded lettuce, tomato slices, onion, and two meatballs. Finish with a drizzle of the minted yogurt sauce and some extra coriander if you like.

5-For a tasty variation, try pairing this with a cool drink like our zesty lemonade recipe to balance the spices. These steps ensure your meatballs come out juicy and full of flavor every time.