Chilli beef meatballs in warm pittas
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
These juicy meatballs have a delicious chilli hit – very satisfying! Omit the chilli and the kids will love them too.
Ingredients
Lean beef mince, 10% fat, raw
125 g
Onion
½ small, finely chopped
Fajita seasoning
5 g
Thyme, Fresh
1 tablespoon(s), or parsley, chopped
Calorie controlled cooking spray
5 spray(s)
Sweet Chilli Sauce
1 tablespoon(s)
Salt
1 pinch, and black pepper, freshly ground
White pitta bread
2 medium, or wholemeal
Spinach
10 g, handful, or lettuce leaves to serveFor the red onion salsa:
Onion
½ small, very thinly sliced
Tomato
1 large, finely chopped
Cucumber
1 serving(s), , roughly 2cm, finely chopped
White Wine Vinegar
1 tablespoon(s)
Instructions
1
Mix together the beef mince, onion, fajita spice mix and thyme or parsley. Season, then form the mixture into 6 evenly-sized balls.
2
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.
3
While the meatballs are cooking, make the salsa by combining all the ingredients. Season with salt and pepper.
4
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.
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