At a glance
You're building delicious stuffed pita pockets here—think of them as gourmet handheld sandwiches loaded with seasoned meatballs, charred peppers, and fresh salad. The main time commitment is chilling the meatball mixture for an hour and then baking them (about 30 minutes), but the rest comes together pretty quickly. Fair warning: these are as messy and fun to eat as they are satisfying!
1/8
Prepare the onion and meat
Finely chop the onion and sauté it in a bit of butter until golden. Put the meat into a large bowl.
For this step
0/22/8
Season, mix and chill
Add the sautéed onion, egg, sauce, mustard, salt and pepper. Mix thoroughly, ideally with your hands, until all the ingredients are well combined. Let it rest in the fridge for about an hour.
For this step
0/53/8
Shape the meatballs
Shape the rested mixture into balls. Fry them in hot oil or bake them in the oven on a baking sheet lined with parchment paper. Bake at 200°C for about half an hour, depending on the size of the meatballs. When done, they should be nicely browned.
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
