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  • MEET Meetballs

  • oregano

  • ½ lemon

  • 2 tbsp olive oil, plus 1 tsp for greasing

  • 2 red capsicum, sliced

  • 6 wholemeal pittas

  • 150g baby spinach

  • ½ red onion, finely sliced

  • 50g Greek-style plant-based feta, crumbled


  1. Grill MEET Meetballs for 15 mins, turning halfway, until golden brown and cooked through.

  2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium-high heat and fry the capsicum for 8-10 mins, stirring frequently, until softened and lightly browned. Add the sliced garlic and fry for 2-3 mins more until the garlic is lightly golden and fragrant. Add a pinch of oregano.

  3. 3Toast the pittas under the grill alongside the MEET Meetballs, or in the toaster until crisp, then halve to create 2 pockets each. Whisk the lemon juice and 1 tbsp oil in a large bowl; season. Stir in the spinach and red onion and toss to coat.

  4. Stuff the pittas with some of the salad, then add the MEET Meetballs, fried peppers and a crumbling of feta.

  5. Serve 3 pitta halves each. You can use the remaining to make a salad on the side

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