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Parmigiana Meat Balls in Pitta bread
Parmigiana Meat Balls in Pitta bread – Recipe

Tomato and cheese in the Parmigiana sauce give these meat balls a pleasing flavour. Easy to eat in a soft pita pocket.

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Ingredients per serve

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Meatballs

Filling

  • Pita bread pockets, in half 10.0 x
  • Tasty cheese, shredded 200.0 g
  • Iceburg lettuce, shredded 300.0 g

Tomato and cheese in the Parmigiana sauce give these meat balls a pleasing flavour. Easy to eat in a soft pita pocket.

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Preparation

  1. Meatballs

    • Place mince, onion, KNORR Chicken Booster, oregano, basil, 100 g KNORR Italiana Parmigiana Sauce GF, eggs and 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 350 g KNORR Italiana Parmigiana Sauce GF.

  2. 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.
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