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Mitch Lane - Meatball Pittas

You will need:

  • 500g 20% fat beef mince (better flavour and means no oil required in the pan!)
  • 6 White Pittas
  • 2 Tomatoes
  • 1 White Onion
  • 1 Red Onion
  • Handful Salad Cress
  • 4 garlic cloves
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon chilli powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • You can swap the herbs and spices for packet doner kebab seasoning

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Method

  1. Combine the mince, onion, garlic, herbs and spices (or packet seasoning) in a large bowl and add salt and black pepper to taste.
  2. Blitz up half a pitta in a food processor and add the breadcrumbs to the bowl. This will bulk out the meat and make it go further
  3. Start to mix. Don't be afraid to get your hands in the bowl and squeeze everything together until it is all well combined.
  4. Take small chunks of mixture and roll them into meatballs about the size of golf balls. If the meat sticks to your hands, run your hands under some cold water.
  5. Put a dry pan over a low heat (the fat in the meat means you don't need any oil) and add the meatballs. Turn them carefully once every 1 minute. They will take 8-10 minutes to cook. Baste them frequently with the pan juices to keep them moist.
  6. Meanwhile, put the onion, tomato and cress in a bowl. Season with salt and black pepper to taste.
  7. If you like your pittas warm, put them in the microwave for about 30 seconds. Then load up the pittas with salad and meatballs and add your chosen sauce.

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