Recipe

Cracked wheat and beef meatballs with pita bread and yoghurt sauce

Pita pockets filled to the brim with beef meatballs, lettuce and yoghurt sauce make for the ideal lunch or dinner

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe on 21 March 2016. For details and a full breakdown of meal costs, see countdown.co.nz.
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Ingredients

Cracked wheat and beef meatballs with pita bread and yoghurt sauce
  • 1/2 cup cracked wheat, soaked for 15 minutes in boiling water and drained or alternatively use breadcrumbs
  • 400 gram beef mince
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 teaspoon dried mint
  • 1 tablespoon chopped parsley
  • 1/2 cup yoghurt
  • 1/2 lemon, zest and juice
  • 1 tablespoon chopped fresh mint
  • 8 pita bread pockets, cut in half
  • 1/2 iceberg lettuce, shredded
  • 1 carrot, grated

Method

Cracked wheat and beef meatballs with pita bread and yoghurt sauce
  • 1
    Place cracked wheat or breadcrumbs, mince, onion, garlic, mint, parsley into a large bowl mixing well to combine.
  • 2
    Season with salt and pepper. Roll into walnut nut sized balls and place onto plastic wrap until ready to cook.
  • 3
    Heat oil in a frying pan over medium heat and cook meatballs in batches rolling them around for even browning.
  • 4
    Combine yoghurt, lemon and chopped mint.
  • 5
    Preheat oven to 200°C and warm pita bread for a few minutes.
  • 6
    Fill each pita bread with lettuce, carrot, meatballs, more lettuce and yoghurt sauce. Serve immediately.

Notes

When cooking your meatballs shake the pan to roll them around. This will help keep their circular shape.