Veal meatballs in their pita bread, tomato and cucumber salad


  • Serves: 6
  • Preparation: 35 min
  • Cooking: 25 min
  • 6 pita breads
  • 1 jar of red onion pickles
  • Salt and pepper

Veal meatballs:

  • 600 g ground veal
  • ½ bunch coriander
  • 1 large shallot
  • 1 egg
  • 100 g breadcrumbs
  • 1 lemon
  • 1 clove of garlic

Yogurt sauce:

  • 2 Greek yogurts
  • ½ bunch of mint
  • 1 lemon


  • 2 Romane tomatoes
  • 1 small cucumber
  • 3 tsp. olive oil
  • 1 lemon
  • 1 bunch of Parsley
  • 1 C. soy sauce


Preheat the oven to 200 ° C.

  • Peel and chop the shallot, garlic and coriander. Wash and dry the lemon, then remove the zest using a peeler. Mix everything with the veal, egg yolk and breadcrumbs. Salt and pepper.
  • Make around thirty dumplings then bake them in the oven for 15 minutes at 200 ° C or in the pan for 18 minutes over medium heat, stirring regularly for even cooking.
  • Prepare the yogurt sauce: chop the mint and collect the juice of half a lemon, then mix with the 2 yogurts.
  • Prepare the salad: cut the tomato and cucumber into cubes, mix the lemon juice with the olive oil, the soy sauce and the previously chopped parsley, then season with salt and pepper.
  • Make the sandwiches: open the pita bread without cutting it completely in half so that you can garnish it. Inside, put a drizzle of olive oil, a little yogurt sauce, the tomato and cucumber salad, then add 4 or 5 veal meatballs. Add a little yogurt sauce on the dumplings, slide a few pickles, and garnish with a few cilantro or arugula sprigs as desired.

Tip: it is possible to replace pita bread with a fajitas cake

The little extra from Chef Alexis Braconnier: make your pita bread and pickles!

> Pita Breads


  • 500 g of bread flour
  • 30 cl of lukewarm water
  • 20 g fresh yeast (2 tsp)
  • 1 C. sugar
  • 10 cl of olive oil
  • 1 C. salt
  • 1 C. ground cumin (anise seeds or ground coriander optional)


  • Dissolve the yeast in lukewarm water.
  • In a bowl, combine the flour, salt, sugar, olive oil and cumin.
  • Pour the yeast and water on the flour, knead until you get a smooth and elastic mixture.
  • Cover with a damp cloth or cling film, and let rise in a warm place until the dough doubles in size.
  • Drop the dough by crushing it with your fist.
  • Divide the dough into several balls (about 10 balls), place them on a lightly floured work table and let stand for 15 minutes so that they are easy to spread.
  • Lower the balls into 15 cm diameter circles and cover with a clean cloth, let rise for 1 hour.
  • Lightly brush the breads with water then bake at 250 ° C for 8 minutes. Wrap them in a cloth when taken out of the oven.

> Pickles


  • 15 cl of white balsamic vinegar or rice vinegar
  • 100 g of sugar
  • 1 red onion


  • Peel the onion, cut into rings and put in a bowl.
  • Boil the sugar and vinegar, then pour over the onion rings.
  • Reserve.


Recipe text: Interbev Veaux / Alexis Braconnier
Photo credit: Interbev Veaux / Amélie Roche