- For the Lamb Meatballs
- 1 pound ground lamb
- 1/2 cup chopped fresh mint leaves
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 red onion, grated on a box grater
- 1 tablespoon canola oil
- For the Yogurt and Pomegranate Seed Sauce
- 5 ounces Greek yogurt
- 1 1/2 tablespoons milk or water
- Seeds from 1 pomegranate
- 1/4 cup chopped fresh mint
- Kosher salt and freshly ground black pepper
- 4 pitas, warmed
For the lamb meatballs: In a large bowl, combine the ground lamb, fresh mint, cayenne, cumin, coriander, cinnamon, salt, and red onion. Mix together with your hands until thoroughly mixed and slightly sticky. Form mixture into 16 balls, approximately two inches wide.
Adjust top oven rack to six inches below the broiler. Preheat broiler to high. Add oil to rimmed baking sheet. Add the meatballs, and roll them around until they are coated in the oil. Arrange in two rows in such a way that they will cook evenly under the broiler element. Transfer pan to the broiler, and cook until meatballs are browned on the top, 4 to 5 minutes. Carefully remove the pan, and use a pair of tongs to flip the meatballs. Return pan to the oven, and cook until browned on the other side, another 4 to 5 minutes. Remove and set pan aside.
For the yogurt and pomegranate seed sauce: In a medium bowl, whisk together the yogurt and milk. When smooth, add pomegranate seeds and fresh mint. Stir well. Season to taste with salt and pepper.
Stuff each pita with about a quarter of the sauce and four of the lamb meatballs. Serve immediately.