Pork pittas with mango and pomegranate salsa recipe

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  • Low-fat
serves: 3 - 4
Skill: easy
Prep: 35 min
Cooking: 25 min

Nutrition per portion

Calories 222 kCal 11%
Fat 6g 9%
  -  Saturates 2g 10%
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  • High in flavour but low in fat! Try these pork meatballs and a refreshing salsa as a healthy family dinner – it’s got less than 10g fat per serving!


    • For the meatballs:
    • 300g lean minced pork
    • 50g fresh white breadcrumbs
    • 1 tbsp ground cumin
    • 1 level tbsp chopped fresh coriander
    • Salt and ground black pepper
    • For the salsa:
    • 200g carton ready-prepared mango
    • 110g carton ready-prepared pomegranate seeds
    • Freshly zested rind of 1 lime, plus 2 tbsp juice
    • 1 tbsp chopped fresh coriander
    • Pitta breads, warmed, to serve


    • Set the oven to 200°C/400°F/Gas Mark 6.

    • To make the meatballs: Mix together all the ingredients. Divide mixture into 12 and roll each portion into a ball. Place on a baking tray and bake in the oven for 20-25 mins.

    • Meanwhile, to make the salsa: Finely chop mango and stir in pomegranate, lime zest and juice and coriander, and mix well.

    • Serve 3-4 meatballs per person with the pitta bread and salsa.

    Top tip for making Pork pittas with mango and pomegranate salsa

    The shaped meatballs can be frozen in a plastic container for up to 1 month. Defrost before baking.

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