Inspired living

Lamb and Feta Meatball Flatbreads Recipe

Lamb and Feta Meatball Flatbreads Recipe

Credit: Christie Connelly

This is the sandwich you make when you are feeling hungry! The oiliness of the lamb is offset nicely by the salty feta, cool cucumber and creamy tahini yoghurt. Make it fun for kids by opening up the pita pockets and hiding the meatball treasure inside.

Serves: 4



  • 500g lamb mince
  • 1 egg
  • 1 tsp ground sumac
  • ½ cup chopped flat-leaf parsley
  • 100g feta cheese, plus extra to garnish
  • 2 tbsp toasted pine nuts
  • 2 tbsp olive oil
  • ½ cup Greek-style yoghurt
  • 1 tbsp tahini
  • Juice ½ lemon
  • Salt & pepper
  • 4 pita pocket flatbreads
  • 1 Lebanese cucumber, peeled into strips
  • ½ red onion, thinly sliced
  1. Place lamb mince, egg, sumac, parsley, feta and pine nuts in bowl. Mix well to combine. Shape into small meatballs about 2cm in diameter.
  2. Heat olive oil in large frying pan. Add meatballs and cook for 8-10 mins, turning occasionally to brown all sides. Set aside to cool slightly.
  3. Place yoghurt, tahini and lemon juice in bowl and mix briskly to combine. Season with salt and pepper and mix again.
  4. Spread on flat breads and top with a few meatballs. Garnish with cucumber, onion and extra feta. Serve immediately.


Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.