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Fresh pre-cut ingredients
20 minutes
One pot wonder

Pork Meatball Stuffed Pitas

with Spicy Mayo & Citrus-Dressed Salad

Cooking time

20 minutes




1040 /serving

Here’s a meal you can easily wrap your hands (and head) around. These sandwiches are jam-packed full of flavour, and it only takes a few steps to get there. Fill up oven-warmed toasty pita pockets with tender pan-browned ground pork meatballs, mayo spiked with fiery harissa paste and a refreshing medley of citrus-licked greens, cherry tomatoes and carrots. Serve the rest of the salad on the side so your forks don’t feel left out.

We will send you:

  • 250g Ground pork
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 140g Cherry tomatoes
  • 100g Matchstick carrots
  • 15ml Minced garlic
  • 1 Lemon
  • 19g Panko
  • 30g Harissa
  • 60ml Mayonnaise
  • 2 Artisanal pita
  • 10g Old Country spices (garlic, onion, mustard, kosher salt, black pepper)

Contains: Eggs, Mustard, Sulphites, Wheat

You will need:

Medium pan
Olive oil
Salt & pepper (S&P)
Total Fat
66 g
Saturated Fat
10 g
780 mg
Total Carb
70 g
11 g
39 g
12 g
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Prepare the meatballs
Preheat the oven to 450°F. Zest the lemon. In a large bowl, combine the pork, garlic, panko, lemon zest, spices and S&P. Form into 8 to 10 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Cook the meatballs*, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
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Mise en place
Meanwhile, juice the lemon. Halve the tomatoes. Toast the pita directly on an oven rack, 3 to 5 min., until warm, soft and pliable.
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Make the spicy mayo
In a small bowl, combine the mayo, ½ tbsp lemon juice (double for 4 portions), the harissa (add ½ for medium spicy) and S&P.
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Make the salad
In a second large bowl, combine the remaining lemon juice, 2 tbsp olive oil (double for 4 portions) and S&P. Add the carrots, tomatoes and baby greens; toss well.
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Assemble & serve
Cut off the top ¼ of each pita and save for a snack. Open and fill each pita pocket with the meatballs, spicy mayo and a spoonful of the salad. Divide the pitas and remaining salad between your plates. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.