Ray Robert

[Middle Eastern INSPIRED Meatballs (on Pita)]�———�FOR THE PITA: Cooking with Shereen , Pita From Scratch (http://bit.ly/3UsetHe)———FOR THE MEATBALLS: 1 l lb lean ground beef at room temp (93/7) | One shallot, grated | 1-2 garlic cloves, grated | 1 tbsp fresh mint, finely chopped | 1 tbsp fresh cilantro, finely chopped | zest of one lime | 1.5 tsp tahini | .25 tsp nutmeg | 1 tsp cinnamon | .5 tsp coriander | .5 tsp smoked paprika | 1 tsp kosher salt | .5 tsp black pepper | INSTRUCTIONS: Combine the ingredients in a bowl, careful to not to over mix the meat | Roll into 8-10 meatballs and allow to rest 10-15 minutes | Preheat griddle on high and lower to med-high right before it’s time to cook | apply a thin layer of canola or vegetable oil and place the meatballs on the griddle | Cook of four sides, approximately four minutes each side, creating a dark crust on each side or until desired doneness. Mine came out pink, still juicy, and full of flavor. | Rest 5 minutes before serving ———FOR THE SAUCE: 3/4 cup full fat greek yogurt | Juice of one lime | one clove garlic, grated | 2 tsp extra virgin olive oil | 1 tbsp tahini | 3/4 tsp garlic powder | 2 tsp fresh mint, finely chopped | 2 tsp fresh dill, finely chopped | pinch of nutmeg | sea salt & black pepper to taste | INSTRUCTIONS: Combine ingredients in a bowl and mix well and enjoy | For best results, make ahead and refrigerate 2-4 hours before serving— Ok. Chau. Bai.—�