Merguez, Feta and Red Pepper Meatball Stuffed Pittas
Ingredients
2 (275g) packs merguez sausages
2 roasted red peppers from a jar, 1 finely chopped, 1 finely sliced
100g feta, crumbled
20g flat-leaf parsley, finely chopped
20g mint, finely chopped
2 tbsp olive oil
8 white pittas, lightly toasted
8 large handfuls salad, such as rocket and baby leaf
230g tub tzatziki
3 tbsp pickled red onions
2 lemons, cut into wedges
6 servings
Calories~708 kcal
Protein~29 g
Carbs~41 g
Fat~48 g
Fiber~3 g
Sugar~4 g
Total recipe
Calories~4,250 kcal
Protein~175 g
Carbs~245 g
Fat~285 g
Fiber~18 g
Sugar~20 g
Directions
Step 1
Squeeze the sausage meat out of the casings and mix with the chopped pepper, feta, parsley and mint.
Step 2
Roll into balls, about 2tsp of the mix each (you’ll have around 32 meatballs in total); chill until needed.
Step 3
Heat the oil in a large pan over medium heat. Add the meatballs and cook for 8-10 mins, turning occasionally, until golden all over and cooked through. Drain on a plate lined with kitchen towel.
Step 4
Serve the warm meatballs with the pittas, sliced peppers, salad, tzatziki and pickled red onions for everyone to assemble as they like, with lemon wedges for squeezing.
