Wednesday, November 24, 2010

Feta Stuffed Meatballs and Salsa in Pita Pockets

I have had this recipe for Fetta Stuffed Meatballs for ages now, the original recipe suggests serving with cous cous as well which I think would be delicious, but seeing as there were only two of us last night and the bowl of meatballs and salad was rather huge, we decided to give that step a miss.

It was a really easy recipe to make, well actually OH made it, but it was easy to watch him make!

The following makes enough for 2 people to share

350g lamb mince
1 egg
1 tspn crushed / wet garlic
1 tspn crushed / wet moroccan herbs
50g fetta cut into sml cubes
150g cherry tomatoes
1/2 cucumber
1/2 red onion
2 tspns finely diced mint
6 pita pockets split to open pocket

Combine mince, egg, garlic and herbs in a bowl.
Shape heaped teaspoons of mixture into meatballs.
Press a piece of fetta into each ball and re-roll to enclose filling.
Place on a plate and cover with cling wrap. Refrigerate for 30 mins.
Meanwhile finely dice tomatoes, cucumber and onion, combine in a bowl with the mint and season with salt and pepper.
Heat some oil in a frying pan and add meatballs. Cook for 3-4 mins, turning, until browned and cooked.
Place your meatballs, salad and pita pockets on the table and let everyone help themselves!

Now....I have to say, these meatballs have to be eaten while hot out of the pan, I mean you can have them later if you want, but straight out of the pan, the fetta is all gooey and delicious....this is definetly a new favourite in our house!

And remember how I said we discovered a new love for malt in Melbourne...OH caught me 'cleaning' the blender after a round of malt milkshakes....

But that's ok, coz look what I found in the kitchen the night before 5 mins after the bread maker told us it was finished baking....

We are such a dysfunctional household!!

Till next time

Em x

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