Lamb Meatballs and Potato Pita Pockets

Instructions

• 1

  Place the potatoes, half the oregano, half the salt and 2 tablespoons of the olive oil in a bowl and toss to coat. Transfer to the roasting pan.

• 2

  Place the lamb, remaining oregano and salt, parmesan, breadcrumbs, egg and pepper in a bowl and using your hands, mix to combine.

• 3

  Using a tablespoon measure, roll 2 tablespoons of the lamb mixture into balls and place on a tray. You should have approximately 20 balls.

  Tip: The meatballs can be refrigerated at this point if you're not cooking them straight away.
• 4

  Insert the oven rack into position 2 Down. Set the oven to Air Fry, Super Convection, 425°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Place the onion and tomatoes in a large bowl, add the remaining oil and toss to coat.

• 6

  Once preheated, place the potatoes in the oven and air fry for 30 minutes. When the oven signals, using a spatula turn the potatoes, add the onion and tomatoes and top with the meatballs. Return to the oven and continue cooking. Meanwhile, prepare the yogurt sauce.

• 7

  To make the yogurt sauce, place the yogurt, garlic, salt and mint in a bowl and mix to combine.

• 8

  The meatballs should be golden brown and read 160°F when tested with a meat thermometer. If not, press A Bit More.

• 9

  Halve the pita to create a handy pocket. Fill with the veggies and golden meatballs, then top with the cucumber and yogurt sauce. Time to dig in!