Meatball pittas recipe
 These easy loaded beef meatball pittas are the perfect weeknight meal. 500g/1lb 2oz beef mince (20% fat)1 onion, finely chopped4 garlic cloves, crushed1 tsp paprika1 tsp dried oregano½ tsp chilli powder1 tsp onion powder1 tsp garlic powder½ tsp cinnamon 500g/1lb 2oz beef mince (20% fat) 1 onion, finely chopped 4 garlic cloves, crushed 1 tsp paprika 1 tsp dried oregano ½ tsp chilli powder 1 tsp onion powder 1 tsp garlic powder ½ tsp cinnamon 4 white pittas1 red onion, roughly chopped2 tomatoes, roughly chopped20g/½oz salad cresssalt and freshly ground black peppersauce of choice, such as sweet chilli or garlic mayo 4 white pittas 1 red onion, roughly chopped 2 tomatoes, roughly chopped 20g/½oz salad cress salt and freshly ground black pepper sauce of choice, such as sweet chilli or garlic mayo Method To make the meatballs, combine the mince, white onion, garlic, dried spices and herbs in a large bowl and season with salt and pepper.Blend half a pitta in a food processor and add the breadcrumbs to the bowl of mince. Mix with your hands and squeeze everything together until it is well combined.Take spoonfuls of the mixture and roll them into meatballs about the size of golf balls. Put a large dry frying pan over a low heat (the fat in the meat means you don't need any oil) and add the meatballs. Turn them carefully once every minute, until completely cooked through, this will take 8–10 minutes. Baste them frequently with the pan juices to keep them moist.Meanwhile, put the red onion, tomato and cress in a bowl. Season with salt and pepper and mix.If you like your pittas warm, put them in the microwave for about 30 seconds. Then load up the pittas with the tomato and onion salad, meatballs and your chosen sauce. To make the meatballs, combine the mince, white onion, garlic, dried spices and herbs in a large bowl and season with salt and pepper. To make the meatballs, combine the mince, white onion, garlic, dried spices and herbs in a large bowl and season with salt and pepper. Blend half a pitta in a food processor and add the breadcrumbs to the bowl of mince. Blend half a pitta in a food processor and add the breadcrumbs to the bowl of mince. Mix with your hands and squeeze everything together until it is well combined. Mix with your hands and squeeze everything together until it is well combined. Take spoonfuls of the mixture and roll them into meatballs about the size of golf balls. Take spoonfuls of the mixture and roll them into meatballs about the size of golf balls. Put a large dry frying pan over a low heat (the fat in the meat means you don't need any oil) and add the meatballs. Turn them carefully once every minute, until completely cooked through, this will take 8–10 minutes. Baste them frequently with the pan juices to keep them moist. Put a large dry frying pan over a low heat (the fat in the meat means you don't need any oil) and add the meatballs. Turn them carefully once every minute, until completely cooked through, this will take 8–10 minutes. Baste them frequently with the pan juices to keep them moist. Meanwhile, put the red onion, tomato and cress in a bowl. Season with salt and pepper and mix. Meanwhile, put the red onion, tomato and cress in a bowl. Season with salt and pepper and mix. If you like your pittas warm, put them in the microwave for about 30 seconds. Then load up the pittas with the tomato and onion salad, meatballs and your chosen sauce. If you like your pittas warm, put them in the microwave for about 30 seconds. Then load up the pittas with the tomato and onion salad, meatballs and your chosen sauce. Recipe tips If the meat sticks to your hands when rolling the meatballs, run your hands under some cold water.