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
Meatballs
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Beef mince 2 kg
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Brown onion, fine dice 200 g
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Oregano 30 g
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Basil 30 g
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Egg 2 x
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Breadcrumbs 350 g
Filling
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Pita bread pockets, in half 10 x
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Tasty cheese, shredded 200 g
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Iceburg lettuce, shredded 300 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.
