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Pork meatballs pitas with harissa yoghurt

Pork meatball pitas with harissa yogurt

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Pork meatballs (WW recipe)

16 individual, thawed

Wholemeal pita pocket

4 medium, halved, (4 x 43g)

Rocket

80 g, baby leaves

Cherry tomatoes

8 individual, quartered

Red onion

½ small, finely sliced

Oil spray

1 x 3 second spray(s)

99% fat-free, plain Greek yoghurt, unsweetened

100 g

Harissa paste

¾ tsp

Lime juice

1 tsp

Instructions

  1. Preheat oven to 180°C. Place thawed meatballs on a baking tray and lightly spray with oil. Place pita bread on a separate baking tray. Bake meatballs for 12 minutes. Add pita bread to oven. Bake for a further 2 minutes or until meatballs are hot and pita bread is warm.
  2. Meanwhile, to make harissa yoghurt, combine yoghurt, harissa and lime juice in a small bowl and season with salt.
  3. To serve, split the pitas and divide rocket, cherry tomatoes and red onion evenly among them. Place 4 meatballs into each and spoon over harissa yoghurt.

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