Ingredients
500g pork mince
1 egg
½ cup carrot
grated
2 tsp sage
finely chopped
¾ cup parmesan
grated
1 tbsp oil
4 pita pockets
To serve
50g baby spinach
To serve
1/2 carrot
grated, to serve
1/2 cherry tomatoes
halved, to serve
1 small bunch coriander
leaves picked, to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large bowl
- 1 large frypan
Instructions
- In a large bowl combine mince, egg, carrot, sage, and parmesan. Season well. Using damp hands, form into small balls.
- Heat oil in a large frypan over medium heat. Fry meatballs for 4-5 minutes, turning often to ensure they brown on all sides. Test one to ensure it is cooked through. Set aside.
- Cut pita pockets in half and tease each open to form a pocket. Fill with spinach, carrot, tomatoes, coriander and 4-5 meatballs each.
Notes
Tip
These meatballs are just as delicious cold as they are straight out of the pan.
Variation
You can switch the pork mince for lamb mince if you prefer.
Variation
For extra tastiness, you could drizzle the filled pita pockets with some natural yoghurt.
