Ingredients
- 1 Oil Spray
- 80 grams Baby spinach
- 1 bunch Parsley
- 1 Egg free range
- 100 grams Feta cheese
- 500 grams Beef mince
- ½ cup Panko breadcrumbs
- 1 tsp Cumin
- 400 grams Tomato passata or Pasta sauce
- 50 grams Cheese grated
- 2 cloves Garlic
- 2 tbsps Olive oil
- 8 Pita pockets
Instructions
PREP INGREDIENTS
- Preheat the oven to 180°C fan bake. Spray a baking dish with oil. Finely slice the spinach. Roughly chop the parsley, discarding the stems.
MAKE MEATBALLS
- Whisk the egg in a large bowl. Then crumble the feta in, and add beef, spinach, half the parsley, breadcrumbs, and cumin and season with salt and pepper. Using damp hands combine mixture and shape into walnut-sized balls.
BAKE MEATBALLS
- Add the meatballs to the prepared baking dish in a single layer. Pour over the tomato passata and grate over the cheese. Bake in the oven for 15-20 mins, or until the meatballs are cooked through.
WARM PITAS
- Peel and mince the garlic. In a small bowl combine the garlic and oil. Brush the garlic oil on each side of the pitas. When the meatballs have 5 mins of cooking time left, heat a large frypan on medium-high heat. Add the pitas one or two at a time and lightly toast until warmed through.
TO SERVE
- Divide the warm pitas between plates and load them with the beef, spinach & feta meatballs and any sauce. Sprinkle with the remaining parsley and extra cheese if desired.
Nutrition
Calories: 758kcal | Carbohydrates: 81g | Protein: 49g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 153mg | Sodium: 1173mg | Potassium: 1266mg | Fiber: 6g | Sugar: 6g | Calcium: 404mg | Iron: 9mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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