Wooster Glazed Lamb Meatballs with Mint Yogurt and Charred Pita

Wooster Glazed Lamb Meatballs with Mint Yogurt and Charred Pita

A bright Mediterranean inspired appetizer or light main that balances rich lamb meatballs with the sweet tang of Wooster Sauce, cooling mint yogurt, and charred pita for texture. The Wooster Sauce is used both in the meatball glaze and folded into a quick pan sauce for an extra glossy finishing touch.

Ingredients

• 1 pound ground lamb
• 1/3 cup finely chopped yellow onion
• 2 garlic cloves minced
• 1/4 cup fresh parsley finely chopped
• 2 tablespoons fresh mint finely chopped
• 1 large egg
• 1/3 cup plain breadcrumbs
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil for searing
• 1/3 cup Wooster Sauce (see product link here)
• 2 tablespoons red wine vinegar
• 1/4 cup low sodium chicken or vegetable stock
• 1/2 cup plain Greek yogurt
• 1 tablespoon Wooster Sauce (for yogurt)
• 1 tablespoon finely chopped mint for yogurt
• 2 pita breads, halved into pockets or rounds
• 1 small cucumber, thinly sliced (optional)
• 1/4 cup crumbled feta (optional)
• Lemon wedges for serving

Instructions

1. Make the meatball mix: In a large bowl combine ground lamb, chopped onion, minced garlic, parsley, mint, egg, breadcrumbs, cumin, coriander, salt, and pepper. Mix gently with your hands until just combined. Overmixing will make the meatballs dense.
2. Form the meatballs: Roll the mixture into 18 to 20 uniform meatballs about 1 1/4 inch in diameter. Place on a tray and chill 10 minutes to help them hold shape.
3. Sear the meatballs: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add meatballs in a single layer without crowding. Brown on all sides, turning carefully, about 6 to 8 minutes total. They do not need to be fully cooked through at this stage.
4. Prepare glaze and finish: Reduce heat to medium. In the same skillet, push meatballs to the side and add 1/3 cup Wooster Sauce and 2 tablespoons red wine vinegar to the pan, scraping any browned bits. Add 1/4 cup stock and gently simmer. Spoon the glaze over the meatballs and continue to cook 6 to 8 minutes more until the internal temperature reaches 160 F and the glaze thickens and becomes glossy. Turn meatballs occasionally so they are evenly coated.
5. Make the mint yogurt: While meatballs finish, stir together 1/2 cup Greek yogurt, 1 tablespoon Wooster Sauce, and 1 tablespoon chopped mint. Taste and add a squeeze of lemon and a pinch of salt if desired. This yields a sweet tangy cooling contrast.
6. Char the pita: Heat a dry cast iron skillet or grill pan over high heat. Place pita halves cut side down and char 30 to 60 seconds until toasty spots appear and the edges slightly puff. Remove and keep warm. For a crispier bite toast lightly with a brush of olive oil first.
7. Plate and garnish: Arrange warm pita rounds on a platter. Top each with 2 to 3 glazed lamb meatballs, a dollop of mint yogurt, a couple of cucumber slices, and a sprinkle of crumbled feta and extra chopped mint. Spoon any reserved pan glaze over the meatballs for shine and flavor. Serve with lemon wedges.

Notes

• Creative use of product: Wooster Sauce is used twice here for layered flavor: as the main meatball glaze and blended into the mint yogurt for a sweet savory echo that ties the dish together.
• Make ahead: Meatball mix can be shaped and refrigerated up to 24 hours. Leftovers store 3 days refrigerated.
• Serving suggestion: Serve as an appetizer with toothpicks or as a light main with a green salad and extra charred pita.