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MEATBALL STUFFED PITTAS


Rating

Serves:

Cook Time:

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4

60 mins


Ingredients

450g beef, best quality, minced

1 tsp chives, finely snipped

2 tsps mustard, dijon

1 tbsp tomato ketchup

1 tsp paprika, smoked

1 egg, large, free range or organic

1 pinch sea salt, and freshly ground pepper

1 tbsp olive oil

TZATZIKI

200g greek yoghurt

½ cucumber, peeled, de-seeded and grated

½ tsp fresh lemon juice

½ garlic clove, finely grated

1 tbsp mint leaves, fresh, finely chopped

1 pinch sea salt, and freshly ground pepper

TO SERVE

4 pitta bread, lightly toasted

4 handfuls salad leaves

Overview

Brilliant for healthy food on the go. 

Method

  • Preheat the oven to 200°C/fan 180°C/gas mark 6.
  • Add the minced beef, chives, mustard, tomato ketchup and smoked paprika to a large bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands, scrunch and mix everything up well.
  • Using wet hands roll the mixture into about 16 meatballs. Place them in an oven-proof baking dish. Drizzle with the olive oil and place in the preheated oven, for about 20 minutes, turning them occasionally, until they are golden brown and cooked through. Check by cutting one in half to make sure there are no signs of any pink meat.
  • To make the tzatziki, combine the Greek yoghurt, cucumber, lemon juice, garlic and mint in a bowl and season with a little salt and pepper.
  • To assemble, slit open the lightly toasted pittas. Slather a good sized spoonful of the tzatziki inside. Add a handful of salad leaves and stuff in four meatballs to each pitta. Wrap with a napkin and enjoy straight away.
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