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Lamb Meatballs with Garlic Yoghurt & Pita

Jana from The MacPherson Diaries has paired her family-favourite lamb meatballs with a delicious garlic yoghurt for a simple, quick & healthy meal that you are sure to love!

Whether you have it for lunch or dinner, you'll find it's a lovely light and fresh option to add to your meal rotation.

Lamb Meatballs with Garlic Yoghurt Dressing

Lamb Meatballs with Garlic Yoghurt & Pita

500g lamb mince
2-3 cloves twisted citrus garlic, minced, or finely chopped
2 tablespoons tomato paste
1 tablespoon Italian herb mix
½ red onion, grated
pinch of salt and pepper
1 teaspoon oil

2 cloves fresh garlic, minced, or finely chopped
½ lemon
1 cup yoghurt
salt and pepper

mint, leaves picked
½ punnet cherry tomatoes, halved  
1 pack mini-cucumbers, sliced
6 pita bread
salt and pepper
olive oil
50 grams feta cheese

To make the meatballs, mix everything except the oil together in a large bowl, you can use your hands or a wooden spoon.

Once well combined you are ready to roll. Have a small bowl of water on hand to keep hands wet when rolling. Make the meatballs into approx 1½ tablespoon size.

Once rolled, place on a plate and into the fridge until ready to cook.

Now for the sauce, add all the ingredients together and mix. Taste and adjust seasoning if needed.

When ready to cook your meatballs, place oil in a pan and fry on each side until golden and cooked through.

To assemble, warm the pita bread, spread generously with garlic yoghurt, top with meatballs, tomatoes, cucumber, and mint leaves. Then drizzle with olive oil, sprinkle with crumbled feta, season with salt and pepper and serve.


With its many health benefits and wonderful, aromatic flavour, garlic is a pantry staple and one well worth buying in bulk. 

Our spray-free garlic has a delectable, strong flavour, which you don't get from imported garlic. Some imported garlic is sprayed with chemicals to whiten it, stop it from sprouting, and to kill insects and plant matter… not very appealing!

Believed to be native to central and south Asia, garlic is one of the oldest cultivated plants on earth. 

Worldwide production of garlic exceeds 20 million tons, with China growing and exporting the vast majority.

It’s antiseptic qualities are so highly regarded, that it was used during both world wars as a strong antiseptic and remedy for dysentery.

Our garlic beds are planted, weeded and harvested by hand. After harvest, the bulbs are hung to dry with their leaves intact to cure and develop flavour.


Click here for more delicious Garlic recipes
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