These crisp, patty-shaped meatballs developed a flavorful crust from pan-frying. This recipe also works with a blend of lamb and beef. We heated the spices, shallots and garlic in oil in the microwave to draw out their flavors. We loved the meatballs stuffed into pita pockets with sliced tomato, cucumber, red onion and flat-leaf parsley. Tangy yogurt sauce spiked with lime juice and cayenne made for a bright counterpart.
Don’t use stale bread for the meatballs. The fresh pita bread added light texture and fresh flavor that stale bread couldn't. Likewise, use whole-milk plain yogurt, not Greek-style to get the right consistency in both the meatballs and the sauce.