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Meatballs and sauce:

500 grams beef mince (or half beef, half pork if you can)
1 red onion, finely chopped or grated
3 tbsp chopped fresh parsley
1 tsp cumin
1 tsp paprika
1 tsp coriander
1 tsp mustard powder
2 tbsp chutney
6 gherkins, the sweet and tangy kind, chopped
2 slices bread soaked in milk
2 eggs
Salt and pepper

Caramelized onions:

1 tbsp olive oil
2 onions, sliced in rings
4 tsp brown sugar
4 tsp balsamic vinegar


1 pun net rosa/plum/cherry tomatoes
6 garlic cloves, roughly chopped
1 tin chopped peeled tomatoes, chilli or Mexican style
1 tsp cayenne pepper
1 tsp curry powder
1 tsp mustard powder
2 tsp sugar
Salt and pepper


1/2 cup chopped mint
1 cucumber, peeled and sliced
250 ml Greek yoghurt
250 ml sour cream
Good squeeze of lemon juice
Salt and pepper

4 pitas, or more for the leftovers

Preheat oven to 180 degrees Celsius

To make the Meatballs, combine all the ingredients and mix well.  Form small balls in your hand and place in a greased ovenproof dish. For the sauce: Mix the tinned tomato with the spices. Sprinkle the chopped cherry tomatoes and garlic over the meatballs and cover with the sauce. Place in oven and bake for 30 -40 minutes, or until meatballs are cooked through.

Meanwhile, in a pan on medium heat brown the onions in the olive oil. Sprinkle with the sugar and balsamic and reduce till sticky.

For the salad: combine all the ingredients in bowl and mix.

Once the meatballs are cooked, heat your pitas in the oven. Slice slit in each and fill with the meatballs, onions and sauce. Serve with lots of serviettes!