Merguez, Feta and Red Pepper Meatball Stuffed Pittas
By OcadoLife
Published on 27 May 2026
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 want to boost the veg, swap one pack of sausages for a tin of brown lentils – drain them, pat dry, then add to the mix in step 1.
Time and servings
20 minsTotal time
8Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 1
Squeeze the sausage meat out of the casings and mix with the chopped pepper, feta, parsley and mint.Step 2
Roll into balls, about 2tsp of the mix each (you’ll have around 32 meatballs in total); chill until needed.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.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.