Main Meals

Moroccan-style meatball pitas

20 minutes
25 minutes

“Who says sizzlers are only for the pan? Spiced up and finished off with a lick of apricot glaze, turn them into little meatballs perfect for stuffing into crispy pitas with all the toppings.”- Brita Du Plessis

Wine/Spirit Pairing
Tamboerskloof Syrah

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  • 2 x 450 g packets Woolworths lamb-and-beef sizzlers
  • 1 T Woolworths Moroccan tagine seasoning
  • 2 T oil
  • 1⁄4 cup apricot jam
  • 1 x 400 g can chickpeas in brine, drained
  • 200 g Woolworths Rosa tomatoes
  • 75 g Woolworths fresh harissa paste
  • 6 pita breads, lightly toasted and halved
  • 180 g hummus
  • 1⁄4 iceberg lettuce, shaved
  • 15 g coriander, finely chopped
  • 200 g plain yoghurt

1. Remove the sausage meat from the casings and mix with the Moroccan seasoning. Roll into 24 small balls and brown in 1 T oil over a medium heat until cooked through. Glaze with apricot jam in the last few minutes of cooking.

2. Toss the chickpeas, tomatoes and harissa paste in the remaining oil and roast at 180°C for 15 minutes.

3. Spread the inside of each pita pocket with hummus and stuff with lettuce, coriander, roasted chickpeas and tomato and meatballs. Drizzle with yoghurt and serve.

Cook's note: Mould the spiced lamb-and-beef filling onto wooden skewers, kebab style, and cook them on the braai. Remove the cooked meat and add to warm wraps with all the fillings to enjoy around the fire.

Find more meatballs recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl

Brita Du Plessis

Recipe by: Brita Du Plessis

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