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Merguez, Feta and Red Pepper Meatball Stuffed Pittas

By OcadoLife
In these great-value Merguez, Feta and Red Pepper Meatball Stuffed Pittas, OcadoLife food editor Lauren Hoffman turns spiced lamb sausages into meatballs for a super-casual self-assembly dinner made for sharing. If you…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 2 (275g) packs merguez sausages
  • 2 roasted red peppers from a jar, 1 finely chopped, 1 finely sliced
  • 100g feta, crumbled
  • 20g flat-leaf parsley, finely chopped
  • 20g mint, finely chopped
  • 2 tbsp olive oil
  • 8 white pittas, lightly toasted
  • 8 large handfuls salad, such as rocket and baby leaf
  • 230g tub tzatziki
  • 3 tbsp pickled red onions
  • 2 lemons, cut into wedges

Method

4 steps

  1. Step 1

    Squeeze the sausage meat out of the casings and mix with the chopped pepper, feta, parsley and mint.

  2. Step 2

    Roll into balls, about 2 tsp of the mix each (you’ll have around 32 meatballs in total); chill until needed.

  3. Step 3

    Heat the oil in a large pan over medium heat. Add the meatballs and cook for 8-10 mins, turning occasionally, until golden all over and cooked through. Drain on a plate lined with kitchen towel.

  4. Step 4

    Serve the warm meatballs with the pittas, sliced peppers, salad, tzatziki and pickled red onions for everyone to assemble as they like, with lemon wedges for squeezing.