Wednesday, October 19, 2011

Lamb Meatballs with Fresh Pitas

Chris and I have belonged to a meat CSA (Community Supported Agriculture) now for a couple years. Its a wonderful farm out in Hardwick, MA where the animals graze on green grass and frolic in open pastures. Once a month we pick up 10lbs of meat from the farm that includes beef, pork (mmm bacon), chicken, and lamb (if you so choose).  It's a variety of different cuts that allows the cook to be creative. No longer am I looking at a recipe and then going to the grocery store, instead I pull from the freezer, garden, or pantry to inspire dinner.

Tonight's dinner: Lamb Meatballs with Fresh Pitas
-Ground Lamb (1lb)
-Chopped Onion
-1 Large Egg
-Bread Crumbs (1/2-1 cup)
-1/4 tsp cumin
-1/4 tsp coriander
-1/8 tsp cinnamon
-1/2 tsp salt
-2 cloves of chopped garlic

Mixed all the ingredients together and form into balls. Place into a cast iron frying pan (preferably) greased with olive oil. Bake at 350 F for 45 mins-1 hr. 

Pita Bread
-1 1/4 warm water
-1 tbsp yeast
-2 tbsp sugar
-3 1/2 cups bread flour
-2 tsp salt
*Tips* don't put your salt right on top of your yeast; they'll fight and the salt will win= flat bread. Instead add your salt at the end.

Mix ingredients together. I typically use my Kitchen Aid mixer with a dough hook ( you can knead by hand). You are looking for a soft dough that doesn't stick to your fingers.
Let the dough rise for 1hr.
Separate the dough into 7-8 pitas and form into balls.
Roll out each with plenty of flour and let them rise for 30mins.
Oven should be heated  to 500 F
Place the pitas onto a pizza stone for about 2 minutes. They should inflate, but not cooked so long that they turn brown. Keep a close eye on them, really don't move too far from your oven.

Serve meatballs inside pitas and serve with sour cream or plain/Greek yogurt with a little bit of curry powder mix in.  Enjoy!

1 comment:

  1. Brynne,

    I have a recipe for grilled Lebanese Flatbread that would be great with these meatballs.

    Cathy G