Lamb Meatballs in Spicy Pita Recipe

How to make it

1. Arrange the top rack of the oven to 4 inches below the broiler. Preheat the broiler on high heat. Line a sheet pan with a sheet of foil and set aside. In a small bowl, combine the bread and milk with a fork or your fingers so that the bread is moistened. Set aside to let the bread soak up the milk evenly and turn mushy.
2. In a large bowl, lightly beat the egg using a fork. Add the lamb, crumbling it into the bowl. Add the Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, cilantro, mint, coriander, salt, cumin, orange zest, and cinnamon evenly over the lamb. Add the mushy bread mixture to the bowl, rubbing it between your fingers to turn it into wet crumbs. Gently mix the lamb mixture with your hands just enough to so that it’s evenly mixed. The meatballs will toughen and be dense if the mixture is overworked.
3. Scoop out 2 tablespoons of the meat mixture and roll it between your palms to form a 1 1/2-inch meatball. Place it onto the prepared sheet pan. Continue to form meatballs until all of the meat mixture is used up, putting them in a single layer in the center of the sheet pan.
4. Drizzle the oil over the meatballs on the sheet pan and gently roll the meatballs around to lightly coat them. Spread them out into a single layer in rows. Broil the meatballs until they are lightly golden and cooked through, rotating the pan halfway through, about 8 minutes total.
5. Transfer the meatballs to a bowl. Drizzle the pomegranate molasses over the meatballs and gently toss with a spoon to coat. Spread some tzatziki on the warmed pitas then add arugula, spicy lamb meatballs, mint, feta and pomegranate seeds. Serve immediately with more Lee Kum Kee Sriracha. 
   
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