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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


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)


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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