Lemon Pork Mini
Meatball Pita Pockets
Who doesn’t love a little pocket full of crazy good flavors?
The mini meatballs fit perfectly into the small pockets, with lots of arugula, sriracha hummus, cucumber and tomato salad and topped off with feta cheese.
I also added more garbanzo beans and fresh mint. Whoa, that was a mouthful BUT oh so delish!
The meatballs cook up quickly and everything else is fresh (or store bought) and requires no cooking at all. The perfect meal for a warm Spring evening, Summer on the patio or any of the crazy mid-week dinner rush.
Naan, Pita Pockets, Flatbread...
Use what you have. Any kind of gluten free bread like naan, pita pockets or flatbread work with this recipe.
It could get messy but hey, that’s what forks and napkins are for.
Turn it into a salad with more greens and use the flatbreads to dip in the hummus and herb dressing.
I made more "pocket" meals. Check them out.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Lemon Pork Meatball Pita Pockets
- Total Time: 23 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
A mouthful of tender lemony pork meatballs, with a quick spicy hummus and cucumber and tomato salad. Serve with extra dressing and mint.
Ingredients
- 1 lb. ground pork
- 1/2 cup gluten free panko bread crumbs
- 1 heaping teaspoon dried oregano
- 1 large pinch of salt and pepper
- 1 large garlic clove, minced (or 1/2 teaspoon garlic powder)
- zest from 3 lemons (reserve 2 of the lemons and cut into quarters)
- 1/2 teaspoon cumin
- 2 tablespoons coconut milk (or milk of your choice)
- 1/2 cup olive oil, divided
- 2 cups hummus (store bought or homemade)
- 1 teaspoon (or more) sriracha or hot sauce
- 1 medium cucumber, sliced
- 2 cups cherry tomatoes, cut in half
- 1 cup garbanzo beans, drained
- 2 large handfuls arugula
- 1 small bunch fresh mint, chopped
- 1/2 cup crumbled feta cheese
- pita pockets, flatbread or naan
Instructions
- Preheat your oven to 425F.
- Using a medium size mixing bowl, combine the pork, panko bread crumbs, 1 heaping teaspoon oregano, salt, pepper, garlic, 1/2 of the zest, cumin and coconut milk. Using your hands or a wooden spoon, incorporate all the ingredients together.
- Drizzle a baking sheet with 1-2 tablespoons olive oil. With a small scoop or tablespoon, scoop the meat mixture onto the prepared baking dish. Form into mini meatballs. Repeat until all the meat is formed and on the baking sheet. Place 1 quartered lemon on the baking sheet pan with the meatballs.
- Bake for 8 minutes.
- Meanwhile, to make the spicy hummus combine the hummus and sriracha and set aside. Taste test and add more hot sauce, if desired.
- To make the cucumber and tomato salad, combine them into a small mixing bowl with 1/2 of the zest, pinch of oregano and a pinch of each salt and pepper. Pour the remaining olive oil and juice from 1 lemon into the bowl. Toss gently to combine and let sit until the meatballs are finished cooking.
- Remove the meatballs from the oven.
- To assemble the pita pockets, start with a large of hummus topped with some arugula. Layer in a a spoonful of the cucumber and tomato salad, a few meatballs, and a sprinkle of garbanzo beans. Top it with feta cheese and fresh mint.
- Serve with the baked lemon for added freshness.
- Prep Time: 15
- Cook Time: 8
- Category: pork
- Method: oven
- Cuisine: dinner
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