Prep time: 15 minutes | Cook time: 6 minutes | Serves 4
Dressing:
1 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon dried dill weed, crushed
1 teaspoon ground oregano
½ teaspoon salt
Meatballs:
½ pound (227 g) ground lamb
1 tablespoon diced onion
1 teaspoon dried parsley
1 teaspoon dried dill weed, crushed
¼ teaspoon oregano
¼ teaspoon coriander
¼ teaspoon ground cumin
¼ teaspoon salt
4 pita halves
Suggested Toppings:
1 red onion, slivered
1 medium cucumber, deseeded, thinly sliced
Crumbled Feta cheese
Sliced black olives
Chopped fresh peppers

  1. Set the temperature of the air fryer oven to 390ºF (199ºC). Press Start to begin
    preheating.
  2. Stir the dressing ingredients together in a small bowl and refrigerate while
    preparing lamb.
  3. Combine all meatball ingredients in a large bowl and stir to distribute seasonings.
  4. Shape meat mixture into 12 small meatballs, rounded or slightly flattened if you
    prefer.
  5. Transfer the meatballs in the preheated air fryer oven and air fry for 6 minutes,
    until well done. Remove and drain on paper towels.
  6. To serve, pile meatballs and the choice of toppings in pita pockets and drizzle
    with dressing.