Pork meatball pitas with harissa yogurt
Pork meatballs (WW recipe)
16 individual, thawed
Wholemeal pita pocket
4 medium, halved, (4 x 43g)
80 g, baby leaves
8 individual, quartered
½ small, finely sliced
1 x 3 second spray(s)
99% fat-free, plain Greek yoghurt, unsweetened
- 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.
- Meanwhile, to make harissa yoghurt, combine yoghurt, harissa and lime juice in a small bowl and season with salt.
- 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.