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  • Cheesy Meatball Pitta Pockets
Cheesy Meatball Pitta Pockets

Cheesy Meatball Pitta Pockets

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

With this easy recipe, the children can make their own wraps at the table.
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Ingredients

  • 24 Angus Beef Meatballs, lightly seasoned
  • 500g microwave wholegrain rice
  • 4 pitta bread
  • 25g mature cheddar, grated
  • 3 tbsp olive oil, 2tbsp for the meatballs and 1tbsp for the salad bowls
  • 270g cherry vine tomatoes, halved (for the salad bowls)
  • ½ cucumber, halved lengthways and finely sliced into half-moons (for the salad bowls)
  • 75g black olives, sliced (for the salad bowls)
  • 125g mixed leaf salad, (for the salad bowls)
  • 3 tbsp mayonnaise, (for the sauce)
  • 1 tbsp sundried tomato paste, (for the sauce)

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.

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