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Spicy pork meatball pittas with harissa mayo and sweet potatoes

Spicy pork meatball pittas with harissa mayo and sweet potatoes

Name: Spicy pork meatball pittas with harissa mayo and sweet potatoes
Yield: Serves 4
Ingredients: 700g (about 2 large) sweet potatoes, cut into wedges; 3 tbsp olive oil, plus extra for drizzling; 1 small onion, finely chopped; Knob fresh ginger, finely grated; 1 lemongrass stalk, outer leaves discarded, very finely chopped; 1 garlic clove, finely chopped; 3 tsp harissa; 400g pork sausages, skinned; Handful fresh coriander, chopped; 50g fresh breadcrumbs; 1 large free-range egg yolk; 175g fresh mayonnaise; Squeeze of lemon juice; 4 white pitta breads, warmed; 100g rocket

Easy
March 2010

Easy
March 2010

Test kitchen approved

Serves 4
Takes 20 minutes to make, 35 minutes to cook, plus chilling

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

Nutrition: per serving

Calories: 1,085kcals
Fat: 68.8g (14.6g saturated)
Protein: 26.1g
Carbohydrates: 96.4g (15g sugar)
Salt: 3.7g

Nutrition: per serving

Calories: 1,085kcals
Fat: 68.8g (14.6g saturated)
Protein: 26.1g
Carbohydrates: 96.4g (15g sugar)
Salt: 3.7g

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Ingredients

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

Method

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.
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.
Mix the mayonnaise with the rest of the harissa and the lemon juice.
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.

delicious. tips

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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