Tuck Into Some Deliciously Juicy Meatball Pittas!

There is nothing better than juicy meatballs! But the question is how can you make these meaty balls of goodness a more exciting dish? Look no further, as Siba Mtongana has the perfect recipe – Juicy Meatball Pittas!

Tuck Into Some Deliciously Juicy Meatball Pittas!

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Total Time: 55 min
Prep Time: 40 min
Cooking Time: 15 min
Makes 12 to 15 meatballs


For the meatballs:

500g lean beef mince (ground beef)
70g fine dried breadcrumbs
2 tablespoons barbecue seasoning
2 tablespoons ground coriander
2 tablespoons ground cumin
2 cloves garlic, crushed
2 onions, very finely chopped
1 red bell pepper, grated
Handful fresh coriander (cilantro), chopped
Salt and freshly ground black pepper
Oil, for frying

For the Tzatziki:

1/2 cucumber
125ml Greek yoghurt
30ml sour cream, optional
Small handful fresh mint, chopped
Salt and freshly ground black pepper
Brown pittas (whole wheat pittas), for serving
Rocket (arugula), for serving
Cherry tomatoes, halved, for serving


For the meatballs

Put the beef, breadcrumbs, barbecue seasoning, ground coriander, ground cumin, garlic, onions, bell peppers, chopped coriander and some salt and pepper into a large bowl and mix well to combine.

Take 1 tablespoon of the mix and roll it in your hands to form a ball.

Repeat with rest of the mixture.

Heat some oil in a large frying pan. Add the meatballs and fry until golden brown on all sides.

Put on a lid or cover with tin foil and cook for another couple minutes until cooked through.

For the tzatziki

Slice the cucumber in half lengthwise and scrape out the core with a spoon.

Grate the cucumber and then squeeze out any excess moisture before transferring to a bowl.

Add the yoghurt, sour cream if using and mint and stir to combine.

Season with salt and pepper.

To serve, toast the pittas. Cut in half and fill with the meatballs, rocket, tomatoes and tzatziki.

Tip: To make your own breadcrumbs, put 4 slices brown bread (whole wheat bread), crusts removed, into the oven at 200 degrees C (390 degrees F) for 5 minutes, then blitz in a food processor.

Source: Siba Mtongana’s Juicy Meayball Pitta recipe from Cooking Channel.

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