Lamb Meatballs with Sun Dried Tomato Mayonnaise

Stuff warm whole-wheat pita pockets with flavorful and satisfying ground lamb meatballs. Top with sliced cucumber, onion, feta cheese and a generous slather of sun-dried tomato mayonnaise. The result is a slightly exotic, but easy to prepare, satisfying and delicious sandwich.

The flavors of mint, cumin, and cinnamon are wonderful and fun; the sun-dried tomato mayonnaise gilds the lily beautifully.

Makes 8 appetizer servings


Sun-Dried Tomato Mayonnaise

1 cup mayonnaise

1/2 cup drained sun-dried tomatoes in oil

2 Tbsp fresh lemon juice

2 Tbsp chopped fresh Italian parsley

2 garlic cloves, halved


1 pound ground lamb

1 cup panko (Japanese bread crumbs)

1/2 cup finely chopped onion

1/4 cup chopped fresh parsley

1/4 cup raisins

1 large egg

1 Tbsp paprika

1 Tbsp paprika

1 Tbsp finely chopped fresh mint

1 tsp ground cumin

3/4 tsp salt

1/2 tsp ground cinnamon


For Sun-Dried Tomato Mayonnaise

* Place all ingredients in food process and puree until smooth. Make 1 day ahead, cover and chill overnight.

For Meatballs:

* Preheat oven to 350-degrees

* Mix all ingredients gently in medium bowl just to blend.

* Form meat mixture into balls about the size of a golf ball.

* Transfer to rimmed baking sheet and bake until cooked through, about 35 minutes.

© 2019 Paul Timman