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🍽️ Vegetable Meatballs in Pita Pockets

624 kcal · 30 min · 4 servings

Ingredients

• Pepper, red 1 pc.
• Carrots 2 pc.
• Mini Romaine 1 pc.
• Onions, yellow 1 pc.
• Pork mince 400 g
• Salt pinch
• Pepper, black ground pinch
• Oil 2 tbsp
• Herbs of Provence, dried pinch
• Vegetable broth 50 ml
• Organic Lemon 1 pc.
• Yogurt, plain 150 g
• Sour cream 100 g
• Pita bread 4 pc.

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut open the bell peppers.
3. 3. Remove the stem and seeds.
4. 4. Cut the flesh into thin strips.
5. 5. Clean the carrots thoroughly.
6. 6. Peel the carrots.
7. 7. Grate the carrots coarsely.
8. 8. Cut the lettuce into thin strips.
9. 9. Wash the lettuce.
10. 10. Drain the lettuce well.
11. 11. Halve the onion.
12. 12. Peel the onion.
13. 13. Dice the onion finely.
14. 14. Take half of the onion.
15. 15. Mix the onion with the minced meat in a bowl.
16. 16. Season the mixture with salt.
17. 17. Season the mixture with pepper.
18. 18. Form small balls from the meat mixture.
19. 19. Aim for a diameter of about 3 cm.
20. 20. Heat 1 tablespoon of oil in a pan.
21. 21. Set the heat to high.
22. 22. Fry the meatballs on all sides.
23. 23. Fry them for about 5 minutes.
24. 24. Remove the balls from the pan.
25. 25. Heat another 1 tablespoon of oil in the pan.
26. 26. Set the heat to medium.
27. 27. Fry the bell peppers.
28. 28. Fry the carrots.
29. 29. Fry the remaining onions.
30. 30. Fry the vegetables for about 3 minutes.
31. 31. Season the vegetables with salt.
32. 32. Season the vegetables with pepper.
33. 33. Season the vegetables with Herbs de Provence.
34. 34. Deglaze the vegetables with broth.
35. 35. Place the meatballs on top of the vegetables.
36. 36. Cover the pan.
37. 37. Cook the dish on low heat.
38. 38. Cook it for about 5 minutes.
39. 39. Wash the lemon.
40. 40. Grate about 1 teaspoon of lemon zest finely.
41. 41. Halve the lemon.
42. 42. Squeeze out the juice.
43. 43. Take a bowl.
44. 44. Mix yogurt with sour cream.
45. 45. Stir in the lemon zest.
46. 46. Stir in the lemon juice.
47. 47. Taste the sauce and adjust seasoning.
48. 48. Moisten the pita bread slightly with your fingers.
49. 49. Warm the pita bread in the toaster.
50. 50. Warm it for about 2 minutes.
51. 51. Cut open the pita bread.
52. 52. Spread the bread with a spoonful of yogurt sauce.
53. 53. Fill the pocket as desired.
54. 54. Drizzle the dish with sauce.
55. 55. Serve the food.

Nutrition per serving

• kcal: 624
• Protein: 29 g · Fett/Fat: 34 g · Carbs: 47 g