Sandwich #138– “I Forgot About It” Lamb Meatball Sandwiches

Rating:

DSC_0824I found a recipe for lamb meatballs that was so easy to make, I had dinner ready in 20 minutes, which put me on the couch in time to watch “House Hunters” on HGTV. We had leftovers, so I made E another sandwich for lunch.

I figured since he liked the first pita sandwich I made him, he’d devour this one, too.

The next morning, I played good little housewife and assembled a sandwich for my man with the meatballs and homemade yogurt sauce in a pita pocket. It looked so good I wanted to eat it myself, but instead, I handed E the perfectly packed lunch as I kissed him good-bye before work.

The day went on. I wondered what he thought of the meal.

“Did you eat the sandwich I made you for lunch?” I asked when he came home later that night.
“No,” he said flippedly.
“No? Why not?”
He smirked. “Because I forgot it was there.”
“You forgot it was there? You forgot I made lunch for you? You forgot you had a delectable lamb meatball sandwich in your bag all day? Really?”
“Yeah. I did,” He said.
“So is the sandwich still in your bag?”
“No, I threw it out.”

I couldn’t believe the audacity and complete disregard for my efforts. I stood in front him and without moving a muscle, I gave him the what for.

“The sandwich still counts,” I said.
“Yes, honey it stil counts.”

“I FORGOT ABOUT IT” LAMB MEATBALL SANDWICHES
Meatballs:
1 pound ground lamb
1/4 cup white onion, chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 garlic clove, chopped
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 whole pita
1 cup arugula

For yogurt sauce:
6 ounces Greek yogurt
2 teaspoons fresh cilantro, chopped
2 teaspoons fresh mint, chopped
1 teaspoon ground cumin
Zest of 1 medium lemon

Preheat oven to 375 degrees. Mix meatball ingredients into a bowl. Form 2-inch diameter sized meatballs with your fingers (this recipe yields 12-15 golf ball-sized meatballs) Line up the meatballs on a baking sheet, and pop in the oven. Bake for 30 minutes or until cooked through.

While meatballs are baking, mix all of the ingredients for your yogurt sauce together in a small bowl. Place in refrigerator.

To make sandwiches, toast pita, and slice pita in half. Slather the inside of each pita with the yogurt sauce. Tuck arugula into each pita. Slice meatballs in half and tuck halves into pita. Serve. Makes 4-6 sandwiches.

Adapted from this goodness.

facebooktwitterpinterestmailby feather
This entry was posted in Lunch, recipes and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply