Baked meatballs with tzatziki
Celebrity chef James Tanner has created this great recipe using frozen meatballs. Serve with grilled pitta breads.
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Serves: 4
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Skill level: Easy peasy
Ingredients
Alison Bates, 40, from Lymm, Cheshire used to find it tricky slicing open pitta bread, as it would always rip and fall apart. She suggests cutting them open with scissors instead of a knife - no more broken pittas!
- 1pack of meatballs
- 4 large pitta breads
- 1 bag of mixed leaf salad
- 150g Greek yogurt
- 2 cloves garlic, chopped
- Half a peeled and diced cucumber
- Juice of half a lemon
Method
- Peel the cucumber and remove any seeds. Dice into 1cm-cubes and leave to drain on a kitchen towel.
- Remove the meatballs from packaging and cook as guided from pack.
- Score the pitta breads to create an envelope effect and toast for one minute, on both sides, under a hot grill.
- Mix the drained diced cucumber with the yogurt, garlic and lemon juice then season to taste to make the tzatziki.
- Remove the meatballs from the oven and leave to cool slightly. Then place in a bowl and crush slightly with a fork.
- Take the pitta breads and add some of the salad leaves into the breads and separate the meatball mix between the four pittas. Finish with a spoonful of tzatziki.
Nutritional information per portion
- Calories 335(kcal)
- Fat 15.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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