Julie’s meatball pitas with harissa yoghurt
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Julie’s meatballs
20 individual, thawed
Wholemeal pita bread
200 g, (4 x 50g pitas)
Rocket
60 g
Cherry tomatoes
8 individual, quartered
Red onion
¼ medium, finely sliced
Oil spray
1 x 3 second spray(s)
99% fat-free, plain Greek yoghurt, unsweetened
100 g
Harissa paste
1 tsp
Lime juice
1 tsp
Instructions
1
Preheat oven to 180°C. Place meatballs on a baking tray and lightly spray with oil. Bake meatballs for 10 minutes, or until hot through to the centre. Place pita breads on a separate baking tray and add to the oven with meatballs in the last 2 minutes of cooking time.
2
Meanwhile, to make the harissa yogurt, mix the yoghurt, harissa, lime juice and a small pinch of salt in a small bowl until combined.
3
To serve, split open the pita breads and fill with rocket, cherry tomatoes and red onion. Add 5 meatballs to each one and spoon over the harissa yoghurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.