Small meatballs in pittas

Deur Barbara Joubert, SARIE KOS Lente 2009

Foto’s: Micky Hoyle Galery

serves 4

4 slices white bread
500 g pork mince
30 ml finely chopped parsley
1 egg, lightly beaten
50 g pecorino cheese, grated
30 ml lemon juice
salt and freshly ground black pepper to taste
8 pitta breads
lettuce of your choice
Bulgarian yoghurt, to serve
fresh lemon wedges, to serve

Preheat oven to 180 °C.Finely chop the bread in a food processor. Combine breadcrumbs, mince, parsley, egg, cheese and lemon juice. Season with salt and pepper. Make little meatballs, a little bigger than a R5 coin, and put them in an oven dish, packed tightly together. Bake for about 30 minutes. Put pittas in the oven for about 10 minutes. Cut them open and fill with meatballs and lettuce. Serve with yoghurt and fresh lemon wedges.

TIP
You could replace the pecorino with cheddar, but pecorino gives a distinctive flavour.

Assistent Lynnae Janse van Rensburg

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