Pita pockets with pork and parmesan meatballs

Pita pockets with pork and parmesan meatballs


Serves 4


  • 500g pork mince
  • 1 egg
  • 1/2 cup grated carrot
  • 2 tsp sage, finely chopped
  • 3/4 cup grated parmesan
  • 1 tbsp oil

To serve:

  • 4 pita pockets
  • 50g baby spinach
  • 1/2 carrot, grated
  • 1/2 punnet cherry tomatoes, halved
  • small bunch coriander, leaves picked


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.

Find related meatball recipes

Serving Suggestions


  • These meatballs are just as delicious cold as they are straight out of the pan.
  • You can switch the pork mince for lamb mince if you prefer.
  • For extra tastiness, you could drizzle the filled pita pockets with some natural yoghurt.
  • Recipe by Greer Worsley, who blogs at Typically Red.

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