Recipe for Veal Meatballs in Pita Bread, Tomato and Cucumber Salad

Preheat the oven to 200°C. Peel and chop the shallot, garlic, and coriander. Wash and dry the lemon, then zest it using a peeler. Mix everything with the veal, egg yolk, and breadcrumbs. Season with salt and pepper.

Make about thirty meatballs and then cook them in the oven for 15 minutes at 200°C or in a skillet for 18 minutes over medium heat, stirring regularly for even cooking.

Prepare the yogurt sauce: chop the mint and extract the juice of half a lemon, then mix with the 2 yogurts.

Prepare the salad: chop the tomato and cucumber into cubes, mix the lemon juice with olive oil, soy sauce, and previously chopped parsley, then season with salt and pepper.

Prepare the sandwiches: open the pita bread without cutting it completely in half to allow for filling. Inside, add a drizzle of olive oil, a bit of yogurt sauce, the tomato and cucumber salad, then add 4 or 5 meatballs. Add a little yogurt sauce on the meatballs, slip in some pickles, and garnish with a few sprigs of cilantro or arugula according to your preference.

To finish Tip: it is possible to replace the pita bread with a fajita wrap.