Lamb Meatball Pitta Pockets

40 mins




For the Meatballs

1/2 onion

2 garlic cloves

2 tbsp coconut oil

500g lean lamb mince

1 egg

1 tbsp fresh mint

1 tbsp fresh dill


For the Tzatziki 

480g Greek Yogurt

1/2 cucumber

Juice of 1/2 lemon

2 garlic clove

2 tbsp fresh mint

1 tbsp fresh dill


To serve 

4 Wholegrain Pitta Bread

4 tomatoes, washed and sliced

100g Italian- Style Salad

Nutritional Info

Calories 628

Protein 46g

Carbs 45g

Of which sugars 10g

Fibre 6g

Fat 27g

Of which saturates  16g

Salt 1.2g


  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Combine all the ingredients of the tzatziki in a bowl and chill in the fridge.  
  3. In a saucepan, heat 1 tbsp coconut oil and then cook the onion and garlic until browned and softened . Set to a side to cool.
  4. In a large mixing bowl, combine the mince, egg, herbs and cooled down onion & garlic. Season with a pinch of salt and pepper and mix well.
  5. Using your hands, make 15-20 small meatballs.
  6. In a large frying pan, add 1 tbsp oil and cook the meatballs for 5-10 minutes until brown. Flipping often so all sides are cooked.
  7. Place the meatballs on a large baking tray lined with greaseproof paper and cook in the oven for another 8-10 minutes until cooked right through.
  8. Toast the pitta and slice open on one side. Fill the Pitta with meatballs, tzatziki and salad.