Pita with lamb meatballs

Pita with Lamb Meatballs

  1. Main course
  2. Serves 2
  3. Meat
  4. Ready in about 30 minutes


- Chopping board

- Chefs knife

- Vegetable peeler

- Frying pan

- Bowl


- Olive oil (6 tablespoons)

- Salt

- Pepper


350 gr lamb meatballs

1 teaspoon ground cumin

200 ml Greek yoghurt
4 pita breads

1 bag lamb’s lettuce

3 tomatoes

1 cucumber

2 tablespoons tahini



Slice the tomatoes. Peel the cucumber, halve lengthways, remove the seeds and slice thinly. Set the cut vegetables aside.


Season the Greek yoghurt with ground cumin to taste, salt, pepper and 1 tablespoon olive oil.


Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the lamb meatballs for about 10 minutes until golden brown.


Grill the tomato slices in a grill pan with 1 tablespoon olive over medium heat and season with salt and pepper. Heat the pita breads up in a toaster or preheated oven at 180° C.


Dress the lamb’s lettuce with 1-2 tablespoons olive oil, salt and pepper. Cut the pita breads open and spread with a layer of yoghurt. Fill the pitas with the cucumber, tomatoes, lettuce, lamb meatballs and remaining yoghurt. Spoon the tahini over the vegetables. Mix together the remaining salad and cucumber and serve on the side.

Pita met lamsgehaktballetjes

  1. Hoofdgerecht
  2. Tweepersoons
  3. Vlees
  4. Bereidingstijd: ca. 30 minuten


- Snijplank

- Koksmes

- Dunschiller

- Koekenpan

- Kom



- Olijfolie (6 eetlepels)

- Zout

- Peper


1 bakje lamsgehaktballetjes (350 gr)

1 bakje komijnpoeder (1 theelepel)

1 bakje Griekse yoghurt (180 gr)
4 pitabroodjes

1 zakje veldsla (75 gr)

3 tomaten

1 komkommer

2 eetlepels Tahini



Snijd de tomaten in plakken. Snijd de komkommer over de lengte in tweeen, haal de zaadjes eruit en snijd in dunne plakjes. Zet de gesneden groenten opzij.


Breng de Griekse yoghurt op smaak met komijnpoeder, zout, peper en 1 eetlepel olijfolie.


Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de lamsgehaktballetjes in ongeveer 10 minuten goudbruin.


Grill de tomatenschijfjes in de pan met 1 eetlepel olijfolie en bestrooi met zout en peper. Verwarm de pitabroodjes in een broodrooster of in een voorverwarmde oven van 180° C.


Maak veldsla aan met 1-2 eetlepels olijfolie, zout en peper. Snijd de pitabroodjes open en bestrijk ze met de Griekse yoghurt. Vul de pitabroodjes met de komkommer, tomaten en veldsla, de lamsgehaktballetjes en de resterende Griekse yoghurt.Lepel er wat tahini overheen. Meng restant van de sla en komkommer door elkaar en serveer het in een schaaltje erbij.




Meatballs with Fennel and Ricotta

We know that we've been talking a lot recently about comfort food. The truth is really, that during the this strange time we're all experiencing and the lack of human contact, there's nothing better than plate of something delicious and comforting to lift us up and give us a big culinary hug.

Serves 2

8 veal meatballs of 50g each (bought from a butcher or self-made)
250g ricotta
2 onions
2 bulbs fennel
30g panko
1/2 chicken stock cube
30g grated Parmesan
35g pine nuts
600g floury potatoes
5 tablespoons olive oil
splash of milk
50g butter
salt and pepper

Preheat an oven to 200°C. Finely slice the onion and fennel. Reserve the green herby ends of the fennel.  Dissolve ½ the stock cube in 200 ml hot water. Peel the potatoes and cut into chunks. Place in a pan of salted water and bring to the boil. Simmer gently for about 15 minutes until soft. Drain off the water and mash the potatoes. Add 50 g butter and a splash of milk, stirring until smooth. Season with salt and pepper and keep warm over a low heat.

Heat a frying pan over medium heat with 3 tablespoons olive oil and sweat the onions for 10 minutes until golden brown. Add the fennel and fry for a further 5 minutes. Season with salt and pepper.

Add the stock and boil to reduce by half. Transfer to a roasting dish. Add 2 tablespoons olive oil to the frying pan and fry the meatballs until golden. Add to the roasting dish with the onions and fennel.

Spoon the ricotta around the meatballs and sprinkle over the grated Parmesan, panko and pine nuts. Place in the oven for 12-15 minutes until the top is lightly coloured.

Finely chop the reserved herby fennel. Reheat the mashed potatoes. Remove the meatballs from the oven and sprinkle over the chopped fennel. Serve with the mashed potatoes.



voor 2 personen

8 kalfsgehaktballetjes van 50gr per stuk (gekocht of zelfgemaakt)
250gr ricotta
2 uien
2 venkel
30gr panko
1/2 kippenbouillon blokje
30gr geraspte Parmezaan
25gr pijnboompitjes
600gr kruimige aardappels
5 eetlepels olijfolie
scheutje melk
50gr boter
zout en peper

Verwarm een oven voor op 200° C. Snijd de uien en venkel fijn. Bewaar het groen van de venkel. Los ½ van het bouillonblokje op in 200 ml warm water. Schil de aardappels en snijd ze in stukken. Breng ze in een pan met koud water en zout aan de kook. Kook ze zachtjes ongeveer 15 minuten totdat ze zacht zijn. Giet het water van de aardappelen af en stamp ze fijn. Voeg 50 gr boter en een scheutje melk toe. Breng op smaak met zout en peper en houd warm op een laag vuurtje.

Verwarm een koekenpan met 3 eetlepels olijfolie en smoor de uien in 10 minuten goudbruin. Voeg de venkel toe en bak nog eens 5 minuten, breng op smaak met zout en peper.

Voeg de bouillon toe en laat voor de helft inkoken. Doe ze in een ovenschaal. Voeg 2 eetlepels olijfolie toe in een koekenpan en bak de gehaktballetjes rondom goudbruin. Voeg ze toe aan de ovenschaal met de uien en venkel.

Lepel de ricotta eromheen en besprenkel met de geraspte Parmezaan, broodkruim en pijnboompitjes. Zet in de oven ongeveer 12-15 minuten, totdat de bovenkant licht gekleurd is

Hak het groen van de venkel fijn. Verwarm de aardappelpuree. Haal de gehaktballetjes uit de oven, bestrooi met het venkelgroen en serveer met de aardappelpuree.

Pappardelle with Italian meatballs

Serves 4

750 g beef mince
2 slices white bread or enough panko to bind
100 ml milk
1 sprig fresh rosemary
small bunch flat leaf parsley
100 g grated Parmesan, or more if required
2 egg yolks
salt and pepper
olive oil
1 banana shallot
2 cloves garlic
1 bottle tomato passata (750 ml)
1 red chilli pepper
1 teaspoon ground cumin
400 g pappardelle
20 g basil


Place the mince in bowl and season with salt and pepper. Place the bread or panko in another bowl and pour over the milk and allow to soften for a few minutes. Finely chop the rosemary and parsley and add to the mince along with the 2 egg yolks and 40 g of the Parmesan. Squeeze the milk out of the bread, break into little pieces and add to the meat. Using your hands, knead the beef mince well. Season with salt and pepper.

Heat a frying pan with 2 tablespoons olive oil. Fry a little piece of the mince to taste if you have the seasoning correct. Add more salt and pepper, and perhaps some more Parmesan, if needed. Roll the beef mince into walnut-sized ball. Fry them, in batches, until golden on all sides. Set them aside.

Bring a pot of salted water to the boil for the pasta. Finely chop the shallot, red chilli and garlic.

Heat a frying pan over medium heat with 2 tablespoons olive oil and sweat the chopped shallot for 3 minutes. Add the garlic, chilli to taste and the ground cumin to the pan and fry for a further 1 minute.

Add the tomato passata and simmer gently for 10-15 minutes. Season with salt and pepper and set aside. Add the meat balls to the tomato sauce and keep warm.

Cook the pappardelle for about 6-7 minutes until al dente, drain off the water and divide between 4 deep bowls.

Divide the meatballs and tomato sauce over the pasta. Scatter the basil leaves and Parmesan over and serve.

Delicious served with a green salad.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Bilder & de Clercq's new recipes week 31

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Roasted veg and quinoa saladPaparadelle with meatballsChilli beef salad with basil