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Julie’s meatball pitas with harissa yoghurt

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.

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