Kofta meatballs in pita
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
These pita pockets are a super fun way (and not just for the kids!) to get some protein and three serves of veggies into your day. Great for a fancy lunch or relaxed dinner, these pitas are deliciously satisfying.
Ingredients
Ground cumin
1 tsp
Ground sumac
1 tsp
Lean lamb mince
320 g
Dried breadcrumbs
⅓ cup(s), (25g)
Fresh coriander
2 tbs, finely chopped, plus ⅓ cup extra leaves to serve
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Wholemeal pita pocket
4 small, (4 x 31g)
Baby spinach
25 g
Tomato(es)
2 medium, Roma variety, finely chopped
Fresh mint
⅓ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a small frying pan over medium heat. Cook cumin and sumac, stirring, for 1 minute or until fragrant. Cool.
2
Combine the lamb, breadcrumbs, chopped coriander and half the cumin mixture in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of the mixture into 24 balls. Lightly spray a large frying pan with oil and heat on medium-high. Cook the meatballs, turning occasionally, for 5-7 minutes or until cooked through.
3
Meanwhile, combine yoghurt, remaining cumin mixture and 1 tablespoon warm water in a small bowl. Season with salt and pepper. Cut pita breads in half crossways then separate each half to form a pocket. Spread half the spiced yoghurt inside each pita half. Fill with spinach, tomato, coriander leaves, mint leaves and meatballs. Drizzle with the remaining spiced yoghurt.
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