Meatballs with yogurt n’ herbs sauce on pita bread

A flavour bomb dish to enjoy on a warm day al fresco together with some cold beers or just at the convenience of your own home when you don’t feel like cooking but want to satisfy your cravings.

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Servings: 2
Time: 10 - 15 mins

Method:

1) Start with the yogurt sauce. Add yogurt, parsley, olive oil, salt & pepper in a large bowl and whisk well until it gets a thick and fluffy texture and set aside. You can add water to make your sauce more liquid, if you prefer so.

2) Put some olive oil in a non-stick frying pan, set fire to medium and cook the meatballs for about 5 minutes until they turn golden brown on the outside and juicy and tender on the inside. Pour tomato sauce in the pan, stir and let it cook for 2 more minutes.

3) Serve meatballs over each pita bread and top with yogurt sauce, sumac, salt, pepper, a drizzle of olive oil and parsley.

Ingredients:

Ergon Deli Handmade beef, pork and lamb meat balls (8-10 pieces)

280 g Ergon Deli Tomato, Thyme & Oregano Sauce

200 g Greek yogurt

40ml olive oil

20 g parsley (chopped)

2 pita breads

1 teaspoon sumac

Salt & pepper