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JUICY MEATBALL PITAS

PITAS ARE USUALLY OUR WEEKEND OR PICNIC THING, FOR THE OBVIOUS REASON THAT THEY’RE EASY TO MAKE, CONVENIENT TO PACK AND NO TROUBLE TO TRANSPORT IN A PICNIC BASKET. THEY ALSO MAKE A HANDY SCHOOL AND WORK LUNCH, BUT THE INGREDIENTS MUST BE PACKED SEPARATELY AND ASSEMBLED WHEN READY TO EAT OTHERWISE THE PITA BREAD WILL BECOME SOGGY.

PREPARATION TIME: 20 MIN

COOKING TIME: 25 MIN

SERVES 4

500g lean beef mince

2 onions, very finely chopped

2 cloves garlic, crushed

1 red pepper, grated

150ml fine dried breadcrumbs

30ml barbecue seasoning

30ml ground coriander

30ml ground cumin

handful fresh coriander, chopped

salt and pepper

30ml canola oil

SERVE WITH

30ml butter

4 pitas

60ml rocket

1 medium red onion, halved and thinly sliced

125g cherry tomatoes, halved tzatziki (see recipe on 162)

METHOD

Place all the meatball ingredients together (except for the oil) in a large bowl and mix well to combine. Take one heaped tablespoon of the mixture and roll it in your hands to form a ball. Repeat with the rest of the mixture.

Heat the oil in a large non-stick frying pan. Add the meatballs and fry until golden brown on all sides. Cover the pan, reduce the heat to medium and cook for 5 minutes or so until cooked through.

To serve, spread the butter on either side of each pita. Heat a large non-stick frying pan and toast the pitas for about 2 minutes on each side until warm and puffed up. Cut in half and fill with rocket, red onion slices, tomatoes, meatballs and tzatziki.

Siba’s tip…

If your frying pan does not have a lid to match, cover it with foil. To make the breadcrumbs, remove the crusts of 4 slices of brown bread and place them on a baking tray. Bake in a preheated oven at 200°C for 5 minutes. Allow to cool slightly and then blitz in a food processor to turn into crumbs.

CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE