Pork polpette pittas with harissa yogurt
Pittas stuffed with meatballs, salad and a spicy harissa yogurt come together in no time at all.
Calorie controlled cooking spray
1 medium, finely diced
1 clove(s), crushed
White bread, sliced
1 slice(s), medium, stale, crusts removed
Extra Lean Pork Mince (5% fat), raw
Egg yolk, raw
1 medium, beaten
0% fat natural Greek yogurt
Lime Juice, Fresh
Wholemeal Pitta Bread
8 individual, quartered
½ small, finely sliced
- Mist a large nonstick frying pan with cooking spray and fry the onions for 5-7 minutes, stirring occasionally, until softened. Add the garlic and cook, stirring, for a further minute. Transfer to a plate and set aside to cool.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Soak the bread in cold water for 30 seconds, then squeeze well to remove excess water and crumble it into a large bowl. Add the pork mince, egg yolks and cooled onion mixture. Mix with clean hands until combined. Season well and shape into 16 meatballs, each slightly smaller than a golf ball.
- Put the meatballs on a baking tray, mist all over with cooking spray and bake in the oven for 30-35 minutes, until browned and cooked through.
- Meanwhile, make the harissa yogurt. In a small bowl, mix the yogurt with the harissa, lime juice and a small pinch of salt.
- Warm the pittas in the oven for the final 2 minutes of the meatballs’ cooking time. To serve, split the pittas and divide the rocket, cherry tomatoes and red onion between them. Put 4 meatballs into each pitta and spoon over the harissa yogurt.