Get the Recipe
When it comes to dealing with dishes served on or with pita bread, I usually let restaurants take care of the whole deal. Sure, making a batch of lamb meatballs is no big deal. Just pick out the right seasonings, add ground lamb, and mix away. No, the problem comes with the extras. They need a partner in crime to balance out all the flavors. Unfortunately, I don't often have the time to whip up three or four different sauces, salads, and other condiments. In fact, on this night, I basically only had time for one.
Could I manage to get everything accomplished with just one sauce? I wanted a yogurt-based sauce that could provide the right tang to balance out the meatiness of the lamb. What I didn't want was a sauce that's too thin and insubstantial, pooling in the bottom of the pita. That's when I came across the idea of mixing pomegranate seeds into the sauce to add texture, tartness, and a little pop to each bite. Along with the seeds, I added some mint, salt and pepper, and the sauce was ready to go. That was easy.
The lamb meatballs are well spiced and savory, while the sauce is tangy and creamy. They are both housed in a warm and fluffy pita, which helps complete the meal.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.