These gently spiced homemade pork meatballs are made extra special by the fruity mango and pomegranate salsa.
These pork pittas make a great low calorie meal. You can actually make all of the constituent elements in advance. Form the meatballs and chill in the fridge (before or after cooking) for up to 2 days, or keep them in the freezer for up to a month. Defrost thoroughly before reheating. The salsa will keep in a sealed container in the fridge for a couple of days as well. This makes it a great option if you are having guests over – the only thing you need to start from scratch is heating up the breads, then your guests can make up the pork pittas themselves at the table.
- For the meatballs:
- 300g lean minced pork
- 50g fresh white breadcrumbs
- 1 tbsp ground cumin
- 1 level tbsp chopped fresh coriander
- Salt and ground black pepper
- For the salsa:
- 200g carton ready-prepared mango
- 110g carton ready-prepared pomegranate seeds
- Freshly zested rind of 1 lime, plus 2 tbsp juice
- 1 tbsp chopped fresh coriander
- Pitta breads, warmed, to serve
Set the oven to 200°C/400°F/Gas Mark 6.
To make the meatballs: Mix together all the ingredients. Divide mixture into 12 and roll each portion into a ball. Place on a baking tray and bake in the oven for 20-25 mins.
Meanwhile, to make the salsa: Finely chop mango and stir in pomegranate, lime zest and juice and coriander, and mix well.
Serve 3-4 meatballs per person with the pitta bread and salsa.
Top tips for making pork pittas
Swap the pork for lean minced lamb or turkey if you prefer. Or you can make the recipe suitable for vegetarians and vegans by using Quorn mince instead.