Meatballs

• 1 lb. ground deer (454 g)
• 1 lb. ground lamb (454 g)
• ¼ cup breadcrumbs (60 ml)
• ½ cup coarsely chopped pine nuts (125 ml)
• ½ cup raisins (black raisins are ideal because they’re smaller) (125 ml)
• 2 tablespoons Pacini basil olive oil (30 ml)
• 12-15 fresh chopped mint leaves
• 2 tablespoons of fresh chopped parsley (30 ml)

Dip

• ¾ cup Liberté 0% plain Greek yogurt (175 ml)
• ¼ cup mayonnaise (60 ml)
• Juice of one lime
• 1 tablespoon Pacini basil olive oil (15 ml)
• 1 tablespoon of fresh chopped mint leaves (15 ml)
• 1 tablespoon of fresh chopped parsley (15 ml)

Mini pitas

• Fresh tomatoes, chopped
• Leaf lettuce, chopped

1. Preheat the oven to 350°F.
2. In a large bowl, combine the ingredients for the meatballs.
3. Shape the meatballs about 1 inch in diameter and set them on a baking sheet.
4. Bake for 25 minutes, turning the meatballs halfway through.
5. While the meatballs are baking, combine the ingredients for the dip in a bowl

Tips

Use oil to stop the meatballs from sticking to your hands.

If you can’t find ground deer, you can use ground pork instead but remember to increase the amount of lamb to 2 for 1, otherwise the meatballs will be too fat.

Serve the hot meatballs in a plate at the centre of the table. Cut the pitas in half to make two pockets in which you will put meat, tomato and lettuce. Then top it all off with dip. Yum!