Mediterranean Lamb Meatball Sandwiches with Yogurt Sauce Recipe

Combine onion mint and garlic in a food processor; process until minced. Add lamb paprika cumin salt and pepper; process until smooth.

Form 1 1/2 teaspoon of the lamb mixture into a ball. Repeat with remaining lamb mixture to make 20 meatballs.

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.

Fill a large skillet with 1/4 inch of oil; heat over medium heat until bubbles form around the end of a wooden spoon dipped into the oil. Add half of the meatballs; cook until browned 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with remaining meatballs.

Bake meatballs in the preheated oven until center is no longer pink about 10 minutes.

Mix yogurt tahini and lemon juice together in a bowl to make yogurt sauce.

Place 2 to 3 tablespoons yogurt sauce in a line down the center of each sheet of lavash. Add 2 to 3 tablespoons of feta cheese 1/4 cup of lettuce 2 tablespoons of tomato 2 tablespoons of cucumber and 5 meatballs. Fold up one end and sides of the lavash to roll into wraps.