Lamb Meatball Pitta Pockets

40 mins

628

Easy

Ingredients

For the Meatballs

1/2 onion

2 garlic cloves

2 tbsp PW coconut oil

500g lean lamb mince

1 egg

1 tbsp fresh mint

1 tbsp fresh dill

 

For the Tzatziki 

480g Greek Yogurt

1/2 cucumber

Juice of 1/2 lemon

2 garlic clove

2 tbsp fresh mint

1 tbsp fresh dill

 

To serve 

4 Wholegrain Pitta Bread

4 tomatoes, washed and sliced

100g Italian- Style Salad

Nutitional Info

Calories 628

Protein 46g

Carbs 45g

Of which sugars 10g

Fibre 6g

Fat 27g

Of which saturates  16g

Salt 1.2g

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Combine all the ingredients of the tzatziki in a bowl and chill in the fridge.  
  3. In a saucepan, heat 1 tbsp coconut oil and then cook the onion and garlic until browned and softened . Set to a side to cool.
  4. In a large mixing bowl, combine the mince, egg, herbs and cooled down onion & garlic. Season with a pinch of salt and pepper and mix well.
  5. Using your hands, make 15-20 small meatballs.
  6. In a large frying pan, add 1 tbsp oil and cook the meatballs for 5-10 minutes until brown. Flipping often so all sides are cooked.
  7. Place the meatballs on a large baking tray lined with greaseproof paper and cook in the oven for another 8-10 minutes until cooked right through.
  8. Toast the pitta and slice open on one side. Fill the Pitta with meatballs, tzatziki and salad.