Chilli beef meatballs in warm pittas
Lean Beef Mince (10% fat), raw
½ small, finely chopped
1 tablespoons, or parsley, chopped
Calorie controlled cooking spray
Sweet Chilli Sauce
1 pinch, and black pepper, freshly ground
White Pitta Bread
2 medium, or wholemeal
10 g, handful, or lettuce leaves to serveFor the red onion salsa:
½ small, very thinly sliced
1 large, finely chopped
1 portion(s), medium, roughly 2cm, finely chopped
White Wine Vinegar
- Mix together the beef mince, onion, fajita spice mix and thyme or parsley. Season, then form the mixture into 6 evenly-sized balls.
- Spray a non-stick frying pan with cooking spray and add the meatballs. Cook for 12-14 minutes, turning occasionally. Add the sweet chilli sauce and cook for another minute, turning the meatballs over until glossy.
- While the meatballs are cooking, make the salsa by combining all the ingredients. Season with salt and pepper.
- Warm the pitta breads in a toaster or under the grill. Split open, then fill each one with a few spinach or lettuce leaves, 3 meatballs and the salsa.