Pita Pockets with Meatballs2013-01-17
- Yield : 4
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
- 1 tsp olive oil
- 1 small brown onion, finely chopped
- 250g beef mince
- 1/2 cup (35g) fresh breadcrumbs
- 1 egg, lightly whisked
- 1 tbs tomato paste
- 4 wholemeal pita pockets
- 1/3 cup (85g) hummus (see note)
- Small lettuce leaves
- 12 cherry tomatoes, quartered
- 4 baby cucumbers, thinly sliced lengthways
Heat oil in a medium frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Set aside for 5 minutes to cool. Transfer to a medium bowl.
Add beef mince, breadcrumbs, egg and tomato paste to onion and stir until well combined. Season with salt and pepper. Roll tablespoonfuls of beef mixture into balls and place on a plate. Cover plate with plastic wrap and place in the fridge for 30 minutes to rest.
Heat a large non-stick frying pan over high heat. Add the meatballs and cook, turning occasionally, for 6-8 minutes or until brown all over and cooked through. Remove from heat and set aside to cool.
Cut each pita pocket in half widthways. Gently pull edges apart and spread with hummus inside. Fill pockets with lettuce, tomatoes, cucumbers and meatballs. Wrap in baking paper and pack into lunch boxes.
You can freeze the meatballs at the end of step 2 and defrost to use when desired. To freeze, line an airtight container with freezer paper, then arrange the meatballs in the lined container. Top with another sheet of freezer paper. Label, date and freeze. Remove meatballs as needed and place in the fridge to defrost. Continue from step 3.
Tomato sauce, barbecue sauce or tzatziki can be used as an alternative to hummus.