Pork Meatball Stuffed Pitas
with Spicy Mayo & Citrus-Dressed Salad
Cooking time
20 minutes
Servings
2/4
Calories
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
Zester
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
66 g
Saturated Fat
10 g
Sodium
780 mg
Total Carb
70 g
Sugars
11 g
Protein
39 g
Fibre
12 g
Preparation
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.
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.
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.
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.
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.
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.
