Juicy Meatball Pittas

  • Preparation Time30 mins
  • Cooking Time15 mins
  • DifficultyMedium
500g lean beef mince
2 onions, very finely chopped
2 cloves garlic, crushed
1 red pepper, grated
70g fine dried breadcrumbs, (4 slices brown bread, crusts removed, into oven at 200?C for 5 minutes then blitzed in food processor)
2 tbsp barbecue seasoning
2 tbsp ground coriander
2 tbsp ground cumin
Handful fresh coriander, chopped
Salt and freshly ground black pepper
Oil for frying
Brown pittas
Cherry tomatoes, halved

For the tzatziki

1/2 cucumber
Small handful mint, chopped
125ml Greek yoghurt
30ml sour cream, optional
Salt and pepper, to taste

1. Place all ingredients into a large bowl and mix well to combine.

2. Take one tablespoon of mix and roll in hands to form a ball.

3. Repeat with rest of mixture.

4. Heat oil in a large frying pan.

5. Add meatballs and fry until golden brown on all sides.

6. Put on a lid or cover with tin foil and cook for another couple minutes until cooked through.

7. To serve, toast the pittas.

8. Cut in half and fill with the meatballs, rocket, tomatoes and tzatziki.

For the tzatziki:

1. Slice the cucumber in half and scrape out the core with a spoon.

2. Grate the cucumber and then squeeze out any excess moisture before transferring to a bowl.

3. Add the rest of the ingredients and stir to combine.

4. Season to taste.

Juicy Meatball Pittas

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