In the Kitchen: Home Chef Subscription: Lamb Meatball Pita

Hi, Everyone!

In an effort to spend less time meal planning and more time reading, I decided to give Home Chef a try. It costs less than taking the whole family to a restaurant, and it seemed like a fun way to add some new recipes to my repertoire.

Tonight: Lamb Meatball Pita

The prep work was pretty easy. The meatballs took no time to mix and form. Next time, I will bake them on parchment paper instead of foil. The mashed chickpeas with mint and lemon juice was so tasty. I was eating it with a spoon. I did save some for our pitas, but it was really tasty. I definitely have to make that again–for a meal and maybe just to snack on.

 

The salad on the side is arugula, lemon juice, olive oil, and a bit of salt and pepper topped with lemon zest. It was very light and refreshing. And I have discovered that I LOVE arugula. It is so tasty. You can also mix arugula with some lime juice, olive oil, and crushed red pepper flakes for a great side salad or for sandwiches or burgers. Excellent!

If I make it again: I will back the meatballs on parchment paper instead of foil. They stuck a bit to the foil.

Did my kids eat it: We didn’t share this time around. I may make it for them someday.