Meatballs with tomato pitas

Deur Barbara Joubert

Meatballs with tomato pitas Foto’s: Micky Hoyle Galery

30 minutes

(Serves 4)

  • 30 ml olive oil
  • 1 onion, finely chopped
  • 2 red peppers, cut into strips
  • 1 red chili, finely chopped (optional)
  • 1 clove of garlic, finely chopped
  • 2 cans (400 g each) whole tomatoes
  • 5 ml dried mixed herbs
  • Salt and freshly ground black pepper to taste
  • 600 g cooked meatballs (buy them in the supermarket)
  • 4 - 6 pita breads
  • Bulgarian yoghurt, to serve

Preheat oven to 220 °C. Heat olive oil in a pot. Sauté onion, peppers, chili (if using) and garlic together for about 10 minutes. The peppers must be tender. Add tomatoes and herbs. Season with salt and black pepper. Cover and simmer for about 15 minutes. Add cooked meatballs and let warm in the sauce. While the sauce is cooking, bake the pita breads until they puff up. Cut open and spoon some of the sauce and meatballs in each. Serve with yoghurt.

  • Assistent Lynnae Janse van Rensburg

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