Pork polpette pittas with harissa yogurt
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Pittas stuffed with meatballs, salad and a spicy harissa yogurt come together in no time at all.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Onion
1 medium, finely diced
Garlic
1 clove(s), crushed
White bread, sliced
1 slice(s), medium, stale, crusts removed
Extra lean pork mince (5% fat), raw
500 g
Egg yolk, raw
1 medium, beaten
0% fat natural Greek yogurt
100 g
Harissa paste
¾ teaspoon(s)
Lime Juice, Fresh
1 teaspoon(s)
Wholemeal Pitta Bread
4 medium
Rocket
80 g
Cherry Tomatoes
8 individual, quartered
Red onion
½ small, finely sliced
Instructions
1
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.
2
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.
3
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.
4
Meanwhile, make the harissa yogurt. In a small bowl, mix the yogurt with the harissa, lime juice and a small pinch of salt.
5
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.
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