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Spiced Meatballs with Harissa Yogurt, Rocket & Toasted Pitas

Serves 6-8

  • 1/4 cup olive oil
  • 1 small onion, finely chopped,
  • 1 garlic clove, finely chopped
  • 1 Tbls grated ginger
  • 1 Stalk Lemongrass, inner core finely chopped
  • 400g beef mince
  • 1 egg, lightly beaten
  • ¼ cup chopped coriander
  • 2/3 cups breadcrumbs
  • 1 packet pita or tortillas, cut into triangles and grilled
  • 300g rocket leaves, washed


For the Harissa Sauce

  • 2 Tsp Harissa spice
  • 1 Lemon, juiced
  • 2/3 cup whole egg mayonnaise or greek yogurt
  • Salt and Pepper


1. Preheat oven and line a baking tray with grease proof paper.

2. Heat olive oil in a large frying pan, add diced onion, garlic, grated ginger, finely chopped lemon grass and harissa spice. Cook for 2-4 minutes until soft and tender. Season and transfer to a bowl.

3. Add mince meat, lightly beaten egg, breadcrumbs and chopped coriander, mix well to combine and roll mixture into small 20cm meatballs. Pan fry in a little olive oil until golden brown and cooked through.

4. Wash the rocket leaves and arrange onto large plates with toasted/grilled pita wedges.

5. To make the harissa sauce, combine mayonnaise, harissa and lemon juice in a mixing bowl – mix well. Season and serve in small dip bowls in centre of the platter. Garnish with fresh wedges of lemon and serve hot.

Spiced Meatballs with Harissa Yogurt, Rocket & Toasted Pitas

This is a great snack or share plate for all and my student's really enjoyed each component of the dish together. You could easily use minced lamb or chicken as an alternative - or sweet potato for a vegetarian option.  


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!