Spicy pork meatball pittas with harissa mayo and sweet potatoes

Spicy pork meatball pittas with harissa mayo and sweet potatoes
  • Serves icon Serves 4
  • Time icon 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
Calories
1,085kcals
Fat
68.8g (14.6g saturated)
Protein
26.1g
Carbohydrates
96.4g (15g sugar)
Salt
3.7g

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

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

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine