Spicy pork-meatball pittas with harissa mayo and sweet potato wedges recipe

By Anna Burges-Lumsden

  1. Serves 4
  2. Takes 20 minutes to make, 35 minutes to cook, plus chilling
  3. Rating

These spicy pork meatballs in pittas are perfect finger food and they can also be frozen.

tried and tested
Spicy pork-meatball pittas with harissa mayo and sweet potato wedges

Ingredients

  1. 700g (about 2 large) sweet potatoes, cut into wedges
  2. 3 tbsp olive oil, plus extra for drizzling
  3. 1 small onion, finely chopped
  4. Knob fresh ginger, finely grated
  5. 1 lemongrass stalk, outer leaves discarded, very finely chopped
  6. 1 garlic clove, finely chopped
  7. 3 tsp harissa
  8. 400g pork sausages, skinned
  9. Handful fresh coriander, chopped
  10. 50g fresh breadcrumbs
  11. 1 large free-range egg yolk
  12. 175g fresh mayonnaise
  13. Squeeze of lemon juice
  14. 4 white pitta breads, warmed
  15. 100g rocket

Method

  1. 1. Preheat the oven to 200°C/fan180°C/ gas 6. Cook the sweet potato in a large pan of salted boiling water for 4 minutes, then drain well. Toss in 2 tbsp of the oil, put in a baking tray, season and roast for 20 minutes, turning now and then, until golden.
  2. 2. In a big pan, fry the onion in 1 tbsp oil for 3-4 minutes. Add the ginger, lemongrass, garlic and 2 tsp harissa. Fry for 2-3 minutes; season, cool and put in a bowl. Add the sausagemeat, coriander, breadcrumbs and egg yolk. Season, shape into 16 small balls and chill for 10 minutes. Drizzle in a little oil, then bake in a roasting tray for 15-20 minutes until golden brown and cooked through. (Shake the tin occasionally to cook evenly.) Remove, set aside and keep warm.
  3. 3. Mix the mayonnaise with the rest of the harissa and the lemon juice.
  4. 4. Split the pittas in half, put a handful of rocket and a few meatballs in each, then a dollop of harissa mayo. Serve with the sweet potato wedges.

Nutritional info

Per serving: 1085kcals, 68.8g fat (14.6g saturated), 26.1g protein, 96.4g carbs, 15g sugar, 3.7g salt

Chef's tip

Open-freeze the raw meatballs on a tray until solid. Transfer to a freezer bag and freeze for up to 3 months. Defrost before continuing with the recipe.

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