Pork meatball pitas with harissa yogurt
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Pork meatballs (WW recipe)
16 individual, thawed
Wholemeal pita pocket
4 medium, halved, (4 x 43g)
Rocket
80 g, baby leaves
Cherry tomatoes
8 individual, quartered
Red onion
½ small, finely sliced
Oil spray
1 x 3 second spray(s)
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Harissa paste
¾ tsp
Lime juice
1 tsp
Instructions
1
Preheat oven to 180°C. Place thawed meatballs on a baking tray and lightly spray with oil. Place pita bread on a separate baking tray. Bake meatballs for 12 minutes. Add pita bread to oven. Bake for a further 2 minutes or until meatballs are hot and pita bread is warm.
2
Meanwhile, to make harissa yoghurt, combine yoghurt, harissa and lime juice in a small bowl and season with salt.
3
To serve, split the pitas and divide rocket, cherry tomatoes and red onion evenly among them. Place 4 meatballs into each and spoon over harissa yoghurt.
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