Spiced-meatball Pitas with Crispy Carrot Slaw
Preparation Time 15 minutes Total Time 30 minutes
In a bowl, combine 450g lamb or beef mince, 2 tsp smoked paprika, 1 tsp ground coriander and ½ tsp salt. Roll into 2,5cm balls (about 35) and arrange on a rimmed baking tray sprayed with nonstick cooking spray. Grill until cooked through (6 to 8 minutes). Coarsely grate 230g large carrots (peeled) and one 5cm piece of ginger (peeled). Heat oil in a large frying pan on medium-high and fry carrots and ginger, in batches, until crisp (3 to 5 minutes); transfer to paper towels to drain, then toss with fresh coriander. Stuff 4 pitas (halved) with meatballs and carrot slaw, and drizzle with mixture of ½ cup full-cream plain yoghurt and 2 tsp harissa. Serves 4. EACH SERVING About 2 110kJ, 24,5g fat (8g saturated), 28g protein, 42g carbohydrate, 3g fibre, 690mg sodium.
FREEZE IT The cooked meatballs can be frozen for up to 2 months. Thaw in the refrigerator, then warm in the microwave.