Name: Grilled meatballs in pitta pockets with beetroot yoghurt dip
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 400 g beef mince; 15 ml garlic paste; 7,5 ml ginger paste; 1 red onion grated; 1,2 ml salt; 7,5 ml breadcrumbs fresh; 5 ml cumin ground; 2,5 ml coriander ground; 125 ml fresh coriander finely chopped; 30 ml oil; 45 ml beetroot finely grated; 5 ml lemon juice or lime juice; 1,2 ml salt; 4 pita breads; 500 ml Double cream plain yoghurt; 5 fresh green chillies finely chopped

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Ingredients (16)

400 g	beef mince
15 ml	garlic — paste
7,5 ml	ginger — paste
1	red onion — grated
1,2 ml	salt
7,5 ml	breadcrumbs — fresh
5 ml	cumin — ground
2,5 ml	coriander — ground
125 ml	fresh coriander — finely chopped
30 ml	oil
45 ml	beetroot — finely grated
5 ml	lemon juice — or lime juice
1,2 ml	salt
4	pita breads
500 ml	Double cream plain yoghurt
5	fresh green chillies — finely chopped

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Method:

Meatballs

Put the mince in a bowl and combine with the garlic paste, ginger paste, onion, salt, breadcrumbs, cumin, ground coriander, fresh coriander and fresh chillies or chilli powder. Using your hands, shape the mince into small ovals and flatten slightly with your hand.

Heat an outdoor grid to medium hot. Brush the grill grate with the oil to prevent the meat from sticking. Arrange the meatballs 10cm apart so they’re easier to turn while grilling. Grill for 4 minutes on each side.

Beetroot yoghurt dip

Mix all the ingredients in a small bowl.

To serve

Heat the pittas in a pan or in the oven until warm. Cut a slit in each to make a pocket. Stuff with meatballs and drizzle the dip over or serve it on the side.