
Lamb Meatball Pitta Pockets

Ingredients
For the Meatballs
1/2 onion
2 garlic cloves
2 tbsp coconut oil
500g lean lamb mince
1 egg
1 tbsp fresh mint
1 tbsp fresh dill
For the Tzatziki
480g Greek Yogurt
1/2 cucumber
Juice of 1/2 lemon
2 garlic clove
2 tbsp fresh mint
1 tbsp fresh dill
To serve
4 Wholegrain Pitta Bread
4 tomatoes, washed and sliced
100g Italian- Style Salad
Nutritional Info
Calories 628
Protein 46g
Carbs 45g
Of which sugars 10g
Fibre 6g
Fat 27g
Of which saturates 16g
Salt 1.2g
Method
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Preheat the oven to 180°C/350°F/gas mark 4.
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Combine all the ingredients of the tzatziki in a bowl and chill in the fridge.
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In a saucepan, heat 1 tbsp coconut oil and then cook the onion and garlic until browned and softened . Set to a side to cool.
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In a large mixing bowl, combine the mince, egg, herbs and cooled down onion & garlic. Season with a pinch of salt and pepper and mix well.
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Using your hands, make 15-20 small meatballs.
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In a large frying pan, add 1 tbsp oil and cook the meatballs for 5-10 minutes until brown. Flipping often so all sides are cooked.
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Place the meatballs on a large baking tray lined with greaseproof paper and cook in the oven for another 8-10 minutes until cooked right through.
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Toast the pitta and slice open on one side. Fill the Pitta with meatballs, tzatziki and salad.