I try to sneak the flavors of lamb shawarma into as many meals as I can, and this meatball scratches that itch without much effort. Warm spices, zippy tahini dressing, bright sumac, and a red onion salad all come together in a pillowy pita.

The real bonus is that everything is just as delicious when you turn the leftovers into a cold sandwich the next day.

The mixture of crackers and water is called panade, and it helps the meatballs stay tender and moist. And we keep things interesting with a combination of cooked (onion, spices) and raw (parsley, more spices) aromatics for layers of flavors.

Everything is thoroughly mixed until springy and sticky, then allowed to rest before cooking until deeply browned.

Also try my Turmeric Fish Balls With Peanut Sauce & So Many Herbs—and learn more about how to make juicy, flavorful meatballs with any minced meat here, so you can take meatballs off-script.