Meatball Sub Pitas

  • 24 Apr - 30 Apr, 2021
  • Mag The Weekly
  • Cookery


· 2 teaspoons olive oil

· 1 red onion

· 2 garlic cloves

· 2 teaspoons fennel seeds

· 300 g lean beef mince

· 50 g tomato paste

· 1 cup tomato sugo

· 1 bunch oregano

· 2 pita breads

· 1 buffalo mozzarella ball

· 1 cup basil leaves

· Micro basil, to serve


Heat the oil in a fry pan over low heat. Add the onion and a pinch of salt. Cook, stirring, until softened. Add garlic and fennel seeds and cook until fragrant. Add the mince and increase heat to high. Cook for 10 minutes. Add the tomato paste and stir to coat, then add the sugo and oregano. Reduce heat to low and simmer, stirring occasionally, until sauce is thickened. Season. Place one pita in a fry pan and cook until lightly golden. Flip, fold in half, and cook until lightly golden. Fill between the pita halves with half the mozzarella. Spoon over the mince mixture and top with basil leaves. Cook until cheese is melted and pita is lightly golden. Cut pitas in half and scatter with micro basil to serve.