Cheesy Meatball Pitta Pockets
By OcadoLife
Published on 12 January 2022
With this easy recipe, the children can make their own wraps at the table.Time and servings
20 minsTotal time
4Servings
20 minsCooking time
Ingredients
- 24 angus beef meatballs, lightly seasoned
- 500 g of microwave wholegrain rice
- 25 g of mature cheddar, grated
- 3 tbsp of olive oil, 2tbsp for the meatballs and 1tbsp for the salad bowls
- 75 g of black olives, sliced (for the salad bowls)
- 125 g of mixed leaf salad, (for the salad bowls)
- 3 tbsp of mayonnaise, (for the sauce)
- 1 tbsp of sundried tomato paste, (for the sauce)
- 4 pitta bread
- 270 g of cherry vine tomatoes, halved (for the salad bowls)
- 0.5 cucumber, halved lengthways and finely sliced into half-moons (for the salad bowls)
Method
Step 1
Start by preparing your salad bowls: In one serving bowl, toss together the tomatoes, cucumber, mint and 1tbsp of olive oil (season a little too). Empty the olives into a separate bowl, and the salad leaves into another.Step 2
For the sauce, take a small bowl and mix the mayonnaise and sundried tomato paste. Pop all the bowls on the table ready.Step 3
In a large non-stick frying pan, heat 2tbsp of oil and add the meatballs. Cook on a medium heat, stirring often, for 8-10 mins until cooked and golden.Step 4
While the meatballs are cooking, heat the packs of rice in the microwave for 2 mins and empty into another bowl.Step 5
Toast the pitta breads for 1 min and remove onto a warm plate.Step 6
When the meatballs are ready, remove and place on kitchen roll to drain before transferring to a warm plate. Sprinkle the cheese over while they’re still hot, so it gently melts.Step 7
Bring everything to the table, and let the gang dig in and fill their pittas.