totally cool. eager to try this. I fell in love with dinner and a love story’s lamb meatballs or keftas or whatever she called them, and this looks like an awesome new option in the spicy herb-y middle eastern inspired meat theme.
can’t wait to make these for Sabbath dinner this week, to celebrate the last week of school! Shiv’s become an expert at flipping tortillas, but we’ve never done pita, so that should be a good adventure. xx
Hi Lauren- I never know how to talk about servings. It depends? For Bryan and I, this recipe made 4 servings. We ate it with pita and some hummus. I would probably say it is 4 lunch servings, or light dinner servings. If I were having 9 people for dinner I would double the recipe, and serve it with pita, rice, hummus (or another spread), and some salad (like a Jerusalem salad).
I stumbled upon this blog yesterday and HAD to make these meatballs last night. They were amazing! Didn’t have it in me to make the pita myself, but it was so good. Will need to fit this into a more regular rotation.
I absolutely LOVED this! I made it with a mix of veal and beef because I just didn’t have access to ground lamb and they were outrageously delicious! I loved the tang in that pasilla chile sauce. Thanks for sharing =)
I made this tonight and it was a show-stopper. I know it’s obnoxious to post a list of things I left out/exchanged but in case it’s helpful to others: I couldn’t find pasilla chiles so I used 2 anchos, I didn’t have cumin seeds so I used ground cumin and didn’t toast it, and I didn’t have sage or fresh parsley so I just left it out. It was amazing like this and I bet it would only be more amazing with all the fresh herbs!