Spiced-meat­ball Pitas with Crispy Car­rot Slaw

Prepa­ra­tion Time 15 min­utes To­tal Time 30 min­utes

Good Housekeeping (South Africa) - - YOUR KITCHEN -

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.

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