Lamb Meatball Wrap with Grapes and Minted Yogurt

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