Meatballs are so versatile and they’re the perfect party food: easy to make, easy to cook, easy to serve, and easy to eat. My grandmother could make meatballs for a hundred in just a couple hours, or so she claimed, but she held her family recipe for party meatballs guarded closely, only passing down the recipe to her immediate family. I will tell you her secret sauce recipe though, mostly because you’ll never ever believe it: equal parts grape jelly and yellow mustard, heated. For real. You could make my grandmother’s famous sauce using ingredients you’d find in a school cafeteria. When I found out, I was floored. So much for secret ingredients!
Anyways, our family loves a good meatball, and I bet yours does too. Why don’t you switch it up and make a gently spiced lamb meatball for your next flatbread wrap? They cook up great in batches, so make enough to share. If I know they’re going into a flatbread, I make longer, oval shaped patties instead of the ball shape, because I find that they’re easier to eat in a wrap sandwich.
The savory mint and garlicky yogurt sauce makes this flatbread wrap shine with clean, fresh flavors. The grapes add some sweetness and texture, and the arugula is in there because a) it’s spicy and b) good for you, much better for you than regular old lettuce. Wild greens like rocket and dandelion greens have mountains more nutritional value than almost any other lettuce, fun fact. And my grandmother would approve of that.
-Amy at Flatout
Lamb Meatball Wrap with Grapes and Minted Yogurt
- 2 Flatout flatbreads
- 1 cup red grapes, seedless, sliced in half
- 1 cup arugula, washed and dried
- 1 pound ground lamb
- 1 egg
- 1 garlic clove, minced
- 1 shallot, minced
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cumin, ground
- 3 tablespoons chopped cilantro
- 3 tablespoons chopped parsley
- 1 tablespoon bread crumbs
- 1 teaspoon lemon zest
- Salt and freshly ground pepper
- Nonstick cooking spray or olive oil (for cooking)
Mix together all ingredients and form into small sized meatballs. Heat a skillet and add the oil or spray, then add the meatballs, without crowding them. Cook until brown on one side then flip them and cook until brown on the other side, adding more oil if necessary. Remove from heat, and place on paper towel lined plate.
1/2 plain unsweetened yogurt
1/4 cup chopped mint
1 clove garlic, minced
1 teaspoon red wine vinegar
Salt and freshly ground pepper
Mix all sauce ingredients and set aside.
To assemble the wrap, add meatballs to the flatbread, beginning at rounded end, then layer arugula, grapes, and top with yogurt sauce. Roll up and fold in half.