Lamb Meatballs with Flatbreads and Mint Yoghurt

Delicious Greek flavours to enjoy on a summer evening

My Family Food Bag
Lamb Meatballs with Flatbreads and Mint Yoghurt

This dish most recently appeared in My Family Food Bag on Sunday, January 1, 2017.


  • 450g Greek lamb mince
  • 1 tablespoon oil


  • ½ telegraph cucumber *
  • 1 tomato
  • 1 capsicum
  • ½ iceberg lettuce *
  • Juice of ½ lemon


  • 5 Lebanese flatbreads
  • 1 cup natural yoghurt *
  • 2 tablespoons sliced mint leaves *
  • ½ red onion *
  • Sweet chilli sauce or tomato relish (optional)
  • Preheat oven to 220°C (to warm flatbreads). Preheat BBQ hot plate to medium (if using).
  • 1 Using a tablespoon measure and clean, damp hands, roll 2 tablespoons of Greek lamb mince into balls. Set aside.
  • 2 Heat oil in a large fry-pan (with a lid) on low-medium heat. Cook meatballs for 10–12 minutes, with the lid on, until golden brown and cooked through, turning often. Set aside, covered with foil, to rest for a few minutes. While lamb meatballs are cooking, prepare the rest of the meal.
  • 3 Wrap stack of flatbreads in foil and warm in oven for 5–6 minutes. Keep wrapped and set aside.
  • 4 Dice cucumber 1–2cm; dice tomatoes 1cm; remove core and seeds from capsicum and slice thinly; finely shred lettuce. Place all in a medium bowl and set aside.
  • 5 In a small bowl, combine yoghurt and sliced mint leaves. Season to taste with salt and pepper. Finely slice red onion (if using). Toss all salad ingredients with lemon juice and a drizzle of extra-virgin olive oil just before serving.
  • To serve spread a little mint yoghurt along breads and top with salad and 2–3 lamb meatballs. Garnish with red onion (if using) and a drizzle of sweet chilli sauce or tomato relish (if using) and a little more mint yoghurt (if desired). Roll up and enjoy!
  • SERVES 4-5

Nutritional Information

  • Energy: 2080 kj / 497 kcal
  • Protein: 36.7g
  • Carbohydrate: 46.7g
  • Fat: 15.8g


  • Pantry staple
  • * Shared ingredient with another recipe

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