Source: Coles Magazine November 2015 - Page 26
Serves 4 - Prep 10 min cooking 20 mins
1/2 cup (75g) pitted kalamata olives
375g Coles Australian 4 Star Beef mince
1/3 cup (25g) fresh breadcrumbs
1 Coles Brand Australian free range egg
1 tablespoon fresh oregano, finely chopped
1 teaspoon lemon rind, finely grated
75g fetta, crumbled
1 tablespoon olive oil
1/2 cup (140g) Greek-style yoghurt
1 garlic clove, crushed
4 pocket pita breads
60g Coles Brand Australian baby rocket
2 roma tomatoes, thickly sliced
Finely chop half the olives. Combine the chopped olives, mince, breadcrumbs, egg, oregano, lemon rind and half the fetta in a bowl. Season. Shape tablespoons of the mixture into meatballs.
Heat the oil in a large frying pan over medium-high heat. Add the meatballs and cook, turning occasionally, for 5-7 mins or until golden brown and cooked through.
Meanwhile, combine the yoghurt, garlic and 1 tablespoon warm water in a small bowl. Season.
Spread pita breads with half the yoghurt mixture. Top with the rocket, tomato, remaining fetta, remaining olives and meatballs. Drizzle with the remaining yoghurt mixture to serve.
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