Sausage meatball-melt loaded pittas recipe
Created by The Tesco Recipes team
Pork and caramelised onion sausage meat adds a touch of meaty sweetness to these moreish pizza-style pittas. Loaded with mozzarella, black olives, pasta and pepper, they're a quick and easy dinner for all the family. Try serving with a mixed leaf salad or a handful of peppery rocket leaves.
See method- Serves 2
- Takes 35 mins
- 560 calories / serving
Ingredients
- 3 Tesco Finest pork & caramelised onion sausages
- 1 tsp olive oil
- 1 small onion, sliced
- 1 green pepper, deseeded and sliced
- 150ml tomato passata with garlic & herbs
- 2 white pitta breads
- 60g grated mozzarella
- 10g pitted black olives, sliced
- 2 sprigs fresh basil
- mixed leaf salad, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2340kJ 560.0kcal
- Fat
- 27g
- Saturates
- 11g
- Salt
- 2.2g
- Sugars
- 13g
of the Reference intake
Carbohydrate 49.5gProtein 26.9gFibre 7.0g
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Method
- Remove the meat from the sausage casings and divide each sausage into 2 large meatballs.
- Heat the oil over a high heat in a large, nonstick frying pan and cook the meatballs for 5 mins, until browned. Add the sliced onion and pepper and cook for another 2-3 mins, until beginning to soften. Preheat the oven to gas 6, 200°C, fan 180°C.
- Pour in the passata, bring to a simmer, and reduce the heat. Season and cook for 5-10 mins or until the meatballs are cooked through and the sauce has reduced.
- Meanwhile, warm the pitta in the oven for a couple of mins until soft, then remove and split open.
- Arrange the pitta on a couple of baking trays lined with foil and spoon in the meatball and veg mixture. Top with the grated mozzarella and bake until the cheese has melted, about 5-8 mins.
- Top with the sliced black olives and tear over a few basil leaves before serving. Serve with a mixed leaf salad, if you like.
- See more Recipes to serve 2
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
