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Photo of Kofta meatballs in pita by WW

Kofta meatballs in pita

Total Time
25 min
15 min
10 min
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.


Ground cumin

1 tsp

Ground sumac

1 tsp

Lean lamb mince

320 g

Dried breadcrumbs

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


2 medium, Roma variety, finely chopped

Fresh mint

cup(s), leaves

Oil spray

1 x 3 second spray(s)


  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.