Lamb meatball pitta pockets Recipe

Name: Lamb meatball pitta pockets
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 300g minted lamb meatballs; 1 red onion, finely sliced; 4 white pittas; 115g tzatziki; 100g Italian-style salad; 7g fresh mint, washed and leaves picked; 4 tomatoes, washed and sliced; 1 lemon, cut into wedges, to serve

Ingredients

1 tbsp vegetable oil
300g minted lamb meatballs
1 red onion, finely sliced
4 white pittas
115g tzatziki
100g Italian-style salad
7g fresh mint, washed and leaves picked
4 tomatoes, washed and sliced
1 lemon, cut into wedges, to serve

PREP TIME 5m	COOK TIME 10m	TOTAL TIME 15m
YIELD 4 servings

Instructions

Heat the oil in a frying pan over a medium heat. Add the meatballs and cook for 5 minutes, turning so they cook all over.
Add the red onion and cook for a further 5 minutes, until the onion is soft and the meatballs are cooked through.
Toast the pittas and slice open on one side. Let everyone spoon in their own filling of tzatziki, salad, mint, tomatoes and meatballs, and serve with the lemon wedges to squeeze over the filling.

Dinner