Small meatballs in pittas

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.

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