Step By Step Instructions:
Brie Stuffed Lamb, Beet, and Hemp Seed Meatball Pita Pockets
Served with Lemon & Parmesan Kale Salad, Yogurt Mint Sauce, and Pomegranate Molasses Caramelized Onions
→Skip instructions, I’m a pro!
Back in November I was invited to participate in a competition held by Sassool and Table Top Media Group, to create a recipe using a minimum of three ingredients from the Sassool market, and to create a recipe from scratch to post on my blog by December 20th.
I was honored, to say the least, and it was such an amazing experience and an exciting challenge as well! I decided on this recipe because I am absolutely obsessed with Sassool Pita, and I was really intrigued when I saw Hemp Seeds in their market. I knew, for some reason, that I wanted to incorporate beets somehow. I’m not really sure why but, I have been really into beets lately. Finally, after a lot of research and development, I came to the conclusion that brie stuffed lamb meatballs sounded amazing, and when I decided to add some grated beets into the mixing bowl, everything ended up coming together beautifully!
These beautiful, purple, cheesy meatballs are the perfect compliment to the holiday season. They are colorful, warm, filling, and a little something different when you’re all turkey’d out! I’m so excited to share this recipe with all of you, and please, leave as much feedback as possible 🙂 🙂
Note: I served my meatballs inside fresh Sassool Pitas that I sliced in half! To make identical pita pockets like mine, I’ve included my recipes for Pomegranate Molasses Caramelized Onions, Lemon and Parmesan Kale Salad, and Yogurt Mint Sauce.
To Make Pomegranate Molasses Caramelized Onions:
1. Take a small frying pan and place over medium heat. Add in and heat 1.5T Evoo, then add in 1 cup of diced onions and stir.
2. Sprinkle the onions with 1/2 t of salt, and 1 T sugar and stir. Watch the onions closely as you don’t want them to brown, just wilt, adjusting the heat to lower after about 5 minutes.
3. After about 20 minutes drizzle the onions with 1/2 t Cortas Pomegranate Molasses sauce (If you don’t have any, I found mine at Sassool market), let simmer for 10 min and set aside when done.
To Make Lemon and Parmesan Kale Salad:
1. In a medium glass mixing bowl, add in 2-3 cups of fresh torn or chopped kale, stems removed.
2. Drizzle with lemon juice and lemon (or regular) EVOO.
3. Sprinkle with a dash of salt and pepper, and a couple tablespoons of parmesan cheese.
4. Toss to combine and set in fridge until ready to use.
To Make Brie Stuffed Lamb, Beet, and Hemp Seed Meatballs:
1. Preheat oven to 350 F and line your baking sheet pan with parchment paper or foil, set the wire rack on top, and set aside.
2. Using a small food processor, add in the hemp seeds and pulse for coarse meal consistency. (Leave in bowl of processor and we’ll use this later).
3. Peel the beet or beets, and using a cheese grater, grate the beet into tiny small pieces and set aside. Careful, as this will turn your hands and everything you touch, purple. 🙂
4. In a large mixing bowl add in all ingredients for meatballs: Ground lamb, minced onions, Italian and Panko bread crumbs, Greek seasoning, honey, minced garlic, coriander, cumin, smoked paprika, ground cayenne pepper, fresh chopped parsley, dash of salt and fresh ground pepper, and Worcestershire sauce, (leaving beets & hemp seeds out), and mix well.
5. Mix the grated beets and hemp seeds in last, and combine throughout the meat mixture.
6. Using a small spoon or an ice cream scoop, begin to make meatballs into medium sized balls and place them on the rack after each one has been rolled.
7. Mixture should make about 18 meatballs. Once finished, place the rack in the refrigerator and chill for 20 minutes.
8. Make the Yogurt Mint Sauce at this time by mixing together the yogurt, mint, honey, lemon juice, salt, and minced garlic in a bowl. Season to your liking and chill until ready to use.
9. Using a cutting board and knife, take the Brie cheese and slice into 18 small cubes.
10. Remove the meatballs from the fridge, place one of the balls in the palm of your hand, and using your thumb make a dent into the center of the meatball, place 1 brie cube in the center, and form the meat mixture around the cheese so it is completely covered. Do this until all meatballs are stuffed with cheese.
11. Once all meatballs are stuffed, place the rack on top of a foil lined baking sheet and place in oven. Cook the meatballs about 10 minutes, remove, flip them, and cook for 10-12 more minutes, then remove from oven.
To Make Brie Stuffed Lamb Meatball Pita Pockets:
1. Warm up your Sassool Pita in the oven for a couple of minutes then remove and slice in half.
2. Using tongs or your hands, take a small handful of the kale salad mixture, and place on one side of each half of pita.
3. Next, place 3 or 4 meatballs on top of the kale.
4. Top the meatballs with pomegranate molasses caramelized onions and fresh yogurt mint sauce.
5. Serve and enjoy!
I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Brie Stuffed Lamb, Beet, and Hemp Seed Meatball Pita Pockets. 🙂
Don’t need step by step instructions?
Here is what you do:
INGREDIENTS (For Everything):
Meatballs:
- 1 lb Ground Lamb
- 1/2 Cup Diced Yellow Onion
- 2 T Italian Bread Crumbs
- 2 T Panko Bread Crumbs
- 3 Garlic Cloves, Minced and Peeled
- 1 T Ground Coriander
- 1 T Ground Cumin
- 1 t Ground Smoked Paprika
- 1.5 T Fresh Chopped Parsley
- 1/2 t Ground Cayenne Pepper
- 1 t Greek Seasoning
- 1/2 t Sea Salt (To Taste)
- 1/2 t Fresh Ground Pepper (To Taste)
- 1 t Honey
- 1.5 T Worcheshire Sauce
- 1/2 Cup Grated Purple Beets
- 1/4 Cup + 1 T Coarse Hemp Seeds
- 18 Small Cubes of Brie Cheese
- 3 Pieces Sassool Pita Bread, Sliced in Half
Yogurt Mint Sauce:
- 1 Cup Byblos Natural Plain Yogurt
- 2 T Fresh Minced Mint Leaves
- 1 Large Minced Garlic Clove
- Sea Salt (To Taste)
- 2 T Honey
- 1 t Lemon Juice
Kale Salad:
- 2-3 Cups Fresh Chopped Kale, Stems Removed
- 1 T Lemon Juice
- 1/2 t Sea Salt
- 1/2 t Fresh Ground Pepper
- 2 T Parm Cheese
- 1 T EVOO (I used Lemon EVOO)
Caramelized Onions:
- 1 T EVOO (Drizzle)
- 1 Cup Diced Yellow Onion
- 1/2 Cup Pomegranate Molasses Sauce
- 1/2 t Sea Salt
- 1 T Granulated Sugar
DIRECTIONS, For Everything:
Set oven to 350
1. Take a small frying pan and place over medium heat. Add in and heat 1.5T Evoo, then add in 1 cup of diced onions and stir
2. Sprinkle the onions with 1/2 t of salt, and 1 T sugar and stir. Watch the onions closely as you don’t want them to brown, just wilt, adjusting the heat to lower after about 5 minutes
3. After about 20 minutes drizzle the onions with 1/2 t Cortas Pomegranate Molasses sauce (If you don’t have any, I found mine at Sassool market), let simmer for 10 min, and set aside when done
4. In a medium glass mixing bowl, add in 2-3 cups of fresh torn or chopped kale, stems removed, drizzle with lemon juice and lemon (or regular) EVOO, sprinkle with a dash of salt and pepper, add in the parmesan cheese, toss to combine and set in fridge until ready to use
5. Preheat oven to 350 F and line your baking sheet pan with parchment paper or foil, set the wire rack on top, and set aside
6. Using a small food processor, add in the hemp seeds and pulse for coarse meal consistency (Leave in bowl of processor and we’ll use this later)
7. Peel the beet or beets, and using a cheese grater, grate the beet into tiny small pieces and set aside. Careful, as this will turn your hands and everything you touch, purple 🙂
8. In a large mixing bowl add in all ingredients for meatballs: Ground lamb, minced onions, Italian and panko bread crumbs, Greek seasoning, honey, minced garlic, coriander, cumin, smoked paprika, ground cayenne pepper, fresh chopped parsley, dash of salt and fresh ground pepper, and worcestershire sauce, (leaving beets & hemp seeds out), and mix well
9. Mix the grated beets and hemp seeds in last, and combine throughout the meat mixture
10. Using a small spoon or an ice cream scoop, begin to make meatballs into medium sized balls and place them on the rack after each one has been rolled. You should get about 18 meatballs. Once finished, place the rack in the refrigerator and chill for 20 minutes
11. Make the Yogurt Mint Sauce at this time by mixing together the yogurt, mint, honey, lemon juice, salt, and minced garlic in a bowl. Season to your liking and chill until ready to use
12. Using a cutting board and knife, take the Brie cheese and slice into 18 small cubes. Remove the meatballs from the fridge, place one of the balls in the palm of your hand, and using your thumb make a dent into the center of the meatball, place 1 brie cube in the center, and form the meat mixture around the cheese so it is completely covered. Do this until all meatballs are stuffed with cheese
13. Once all meatballs are stuffed, place the rack on top of a foil lined baking sheet and place in oven. Cook the meatballs about 10 minutes, remove, flip them, and cook for 10-12 more minutes, then remove from oven
14. Warm up your Sassool Pita in the oven for a couple of minutes then remove and slice in half
How I build My Pita Pocket Sandwiches:
Pita sliced in half, open it up to form a pocket for your toppings, stuff with Kale Salad, Meatballs, Onion Mixture, and Yogurt Sauce. Enjoy!!!
Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Brie Stuffed Lamb, Beet, and Hemp Seed Meatball Pita Pockets 🙂
