1. Heat oil in a frypan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Transfer to a mixing bowl. Add mince, breadcrumbs, parsley, egg and tomato paste, season to taste and stir until well combined. Roll tablespoonfuls of mixture into balls and refrigerate for 30 minutes.
2. Heat oil a large non-stick frypan over medium-high heat. Cook meatballs for 6-8 minutes until browned and cooked through. Drain on absorbent paper. 3. Heat Pita Pockets in microwave for 40 seconds. Using a serrated knife, cut in half along the perforation to form a pocket in each half widthways. 4. Spread with hummus inside. Fill pockets with lettuce, tomatoes, cucumber and meatballs. Serve immediately.
1. Heat oil in a frypan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Transfer to a mixing bowl. Add mince, breadcrumbs, parsley, egg and tomato paste, season to taste and stir until well combined. Roll tablespoonfuls of mixture into balls and refrigerate for 30 minutes.
2. Heat oil a large non-stick frypan over medium-high heat. Cook meatballs for 6-8 minutes until browned and cooked through. Drain on absorbent paper. 3. Heat Pita Pockets in microwave for 40 seconds. Using a serrated knife, cut in half along the perforation to form a pocket in each half widthways. 4. Spread with hummus inside. Fill pockets with lettuce, tomatoes, cucumber and meatballs. Serve immediately.
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