We love this Greek flatbread recipe because it is a delicious way to recreate the flavors of a gyro at home! Its flatbread pizza form makes a great appetizer when cut into smaller slices, or just make this colorful lamb flatbread for dinner.
You can make this recipe pretty quickly by using store-bought naan bread and tzatziki. Gavin was in a meeting with his business partner, planning the next stop for his Wing-a-rama food festival, so Karen decided she wanted to spend her Sunday in the kitchen. She opted to make everything from scratch. It all tasted heavenly, but as you can imagine, the kitchen turned into a total mess! If you want to make everything from scratch, we included the recipes to do so. If you’d prefer to save some time with some store-bought shortcuts, all the more power to ya!
We like using ground lamb for meatballs in order to add a lot of flavor. Lamb is also a great protein to eat more of since it has a lot of health benefits. A serving of lamb provides nearly five times the essential omega-3 fatty acids compared to a serving of beef. Also, you can feel good that all American Lamb is raised without hormones in the US.
This is a great leftover lamb recipe as the meatballs are very versatile. Also, if you have leftover naan or pita bread, this recipe turns them into a quick flatbread.
These flatbreads remind us of all of the delicious flavors of a gyro, without needing to bring a shawarma into your house. Any leftover tzatziki sauce is perfect for a veggie dip and our lamb meatball recipe on its own will definitely make it to our dinner table again as it would be great in a salad, Mediterranean bowl or in a sandwich.
We’ve traveled to a number of places in Europe, but neither of us has been to Greece yet. It’s definitely on our list! Until we get there, we will be making this recipe and dreaming of Santorini and Crete.
Lamb Meatball Flatbread Pizza
Makes 4 pizzas, Serves 8
Lamb Flatbread Ingredients:
- 4 pieces of naan or pita bread (homemade recipe is available here)
- 2 cups of tzatziki sauce (homemade recipe is below)
- 32 lamb meatballs (homemade recipe is below)
- 1 cucumber, sliced into long strips
- ⅓ cup pickled or fresh red onion
- 1/3 cup sliced kalamata olives
- 1 cup of feta cheese
- Fresh mint leaves
- Fresh cilantro leaves
- Crispy chickpeas, optional garnish
Lamb Meatball Ingredients:
- 1 pound of ground American lamb
- ½ small sweet onion, minced
- ½ cup of panko breadcrumbs
- 1 egg
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp cinnamon
- Olive oil, for frying
Homemade Tzatziki Sauce Ingredients:
- ½ of cucumber, minced, moisture removed with a cheesecloth
- 2 cloves of garlic, minced
- 1 1/2 cups of 0% greek yogurt
- 1 tbsp fresh chopped dill
- 1 tbsp fresh chopped mint
- ½ lemon, juiced
- ½ tsp lemon zest
- Salt and pepper, to taste
Start by adding all the meatball ingredients (except for the olive oil) into a bowl and gently mix until well combined. Try to avoid over-mixing the meat. Roll the meat mixture into small balls, about 1 inch in diameter. Drizzle 1 tbsp of olive oil in a large skillet and add the meatballs, turning them once they start to brown. Once the lamb meatballs are slightly brown on all sides, cover the pan and cook for about 5-10 more minutes, until the meatballs are cooked all the way through the middle.
To make the tzatziki sauce, start by mincing a peeled cucumber and adding the pieces to a cheesecloth, squeeze to remove excess moisture. Mix all remaining ingredients and chill.
Lightly toast your naan or pita bread in the oven if you are using store-bought bread. Remove them from the oven and let the bread cool. Spread the tzatziki on the pita crust. Top the bread with your lamb meatballs, red onion, cucumber, olives, feta cheese and fresh herbs. You can also add crispy chickpeas for additional texture.
To make the crispy chickpeas, drain one can of garbanzo beans and spread on a baking sheet. Roast them in a 375 degree preheated oven for 30 minutes. Then, lightly coat them in olive oil, cumin, salt and pepper and roast for an additional 15 minutes or until your desired crispiness.