Parmigiana Meat Balls in Pitta bread
The tomato and cheese in the Parmigiana sauce combined with the beef mice gives these meat balls a resident pleasing flavour. Easy to eat in a soft pita pocket.
Ingredients per serve
Parmigiana Meat Balls in Pitta bread
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€0.0
Meatballs
Beef mince
/kg
2.0 kg
0%
Brown onion, fine dice
/g
200.0 g
0%
KNORR Aromat Seasoning 1 kg
/g
25.0 g
0%
Oregano
/g
30.0 g
0%
Basil
/g
30.0 g
0%
KNORR Italiana Parmigiana Sauce GF 1.9kg
/g
450.0 g
0%
Egg
/x
2.0 x
0%
Breadcrumbs
/g
350.0 g
0%
Filling
Pita bread pockets, in half
/x
10.0 x
0%
Tasty cheese, shredded
/g
200.0 g
0%
Iceburg lettuce, shredded
/g
300.0 g
0%
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Meatballs
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Beef mince 2.0 kg
-
Brown onion, fine dice 200.0 g
-
Oregano 30.0 g
-
Basil 30.0 g
-
Egg 2.0 x
-
Breadcrumbs 350.0 g
Filling
-
Pita bread pockets, in half 10.0 x
-
Tasty cheese, shredded 200.0 g
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Iceburg lettuce, shredded 300.0 g
Preparation
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Meatballs
- Place mince, onion, KNORR Aromat Seasoning, oregano, basil, 100g KNORR Italiana Parmigiana Sauce GF, eggs & crumbs in a large bowl and use your hands to combine.
- Form mix into small meatballs and place on a lined tray ready to cook.
- Heat a splash of oil in a pan and seal the meatballs before returning to the tray and baking to finish cooking.
- In a small pot heat 350g KNORR Italiana Parmigiana Sauce GF.
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Filling
- Make a small pocket in the pita bread ready to fill. Place lettuce, cooked meatballs into the pocket and add sauce, topped with cheese.
