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Cheesy Meatball Pitta Pockets

With this easy recipe, the children can make their own pittas at the table. 

Serves 4 Total Time  20 mins

Ingredients 

Get the ingredients here.

  • 24 Beef Meatballs, lightly seasoned
  • 500g microwave wholegrain rice
  • 4 pitta bread
  • 25g mature cheddar, grated
  • 3 tbsp olive oil, 2tbsp for the meatballs and 1tbsp for the salad bowls
  • 270g cherry vine tomatoes, halved (for the salad bowls)
  • 1/2 cucumber, halved lengthways and finely sliced into half-moons (for the salad bowls)
  • 75g black olives, sliced (for the salad bowls)
  • 125g mixed leaf salad (for the salad bowls)
  • 3 tbsp mayonnaise (for the sauce)
  • 1 tbsp sundried tomato paste (for the sauce)

Instructions

1. Start by preparing your salad bowls. In one serving bowl, toss together the tomatoes, cucumber, mint and 1tbsp of olive oil (season a little too). Empty the olives into a separate bowl, and the salad leaves into another.

2. For the sauce, take a small bowl and mix the mayonnaise and sundried tomato paste. Pop all the bowls on the table ready.

3. In a large non-stick frying pan, heat 2 tbsp of oil and add the meatballs. Cook on a medium heat, stirring often, for 8-10 mins until cooked and golden.

4. While the meatballs are cooking, heat the packs of rice in the microwave for 2 mins and empty into another bowl.

5. Toast the pitta breads for 1 min and remove onto a warm plate.

6. When the meatballs are ready, remove and place on kitchen roll to drain before transferring to a warm plate. Sprinkle the cheese over while they’re still hot, so it gently melts.

7. Bring everything to the table, and let the gang dig in and fill their pittas.

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