Greek-style meatball pittas recipe
Bring the taste of the Mediterranean to your dinner table tonight with these turkey meatball pitta pockets. Lean turkey mince and fragrant fried veggies keeps this dish fresh and healthy. Serve with a crisp spinach and red onion salad and tangy salad cheese to nail the Greek flavours.
See method- Serves 4
- 10 mins to prepare and 15 mins to cook
- 517 calories / serving
Ingredients
- 500g pack turkey thigh mince
- 2 garlic cloves, 1 crushed, 1 sliced
- 1 tsp dried oregano, plus a pinch
- ½ lemon, zested and juiced
- 2 tbsp olive oil, plus 1 tsp for greasing
- 2 red peppers, sliced
- 6 wholemeal pittas
- 150g baby spinach
- ½ red onion, finely sliced
- 50g Greek-style salad cheese, crumbled
Each serving contains
- Energy
- 2165kJ 517.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.5g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.7gProtein 41.9gFibre 10.5g
Method
- Preheat the grill to high. Mix the mince, crushed garlic, 1 tsp oregano and lemon zest in a bowl; season. Mix well with clean hands, then roll into 12 balls and transfer to a foil-lined, lightly oiled baking tray. Grill for 15 mins, turning halfway, until golden brown and cooked through.
- Meanwhile, heat 1 tbsp oil in a frying pan over a medium-high heat and fry the peppers for 8-10 mins, stirring frequently, until softened and lightly browned. Add the sliced garlic and fry for 2-3 mins more until the garlic is lightly golden and fragrant. Add a pinch of oregano.
- Toast the pittas under the grill alongside the meatballs, or in the toaster until crisp, then halve to create 2 pockets each. Whisk the lemon juice and 1 tbsp oil in a large bowl; season. Stir in the spinach and red onion and toss to coat. Stuff the pittas with some of the salad, then add the meatballs, fried peppers and a crumbling of salad cheese. Serve 3 pitta halves each with the remaining salad on the side (or serve at the table and let everyone help themselves!).
- See more Healthy recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
