Pita with Spicy Meatballs, Arugula, Harissa Mayonnaise, and Potato Wedges
Appetizers • Italian
Description
Pita with Spicy Meatballs, Arugula, Harissa Mayonnaise, and Potato Wedges
Ingredients
- Sweet Potato 25 oz
- Olive Oil 3 tablespoons
- Onion 1 head
- Grated Ginger Root 1 piece
- Garlic 1 clove
- Harissa 3 teaspoons
- Pork Skewers 15 oz
- Lemongrass 1 stalk
- Cilantro 1 bunch
- Breadcrumbs 0 oz
- Whole egg 1 piece
- Mayonnaise 5 oz
- Meyer Lemon Juice to taste
- Pide bread 4 pieces
- Arugula 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Cut the sweet potato into wedges and boil in salted water for 4 minutes. Drain and transfer to a bowl. Add 2 tablespoons of olive oil, salt, and pepper. Mix well and spread on a baking sheet. Roast for 20 minutes until golden brown.
Step 3
In a large skillet, sauté the finely chopped onion in 1 tablespoon of olive oil for 3-4 minutes. Add grated ginger, finely chopped lemongrass, minced garlic, and 2 tablespoons of harissa. Cook for 2-3 minutes, season with salt and pepper, and transfer to a bowl. Let cool.
Step 4
In the bowl, add the sausage meat, a handful of finely chopped cilantro, breadcrumbs, and the egg yolk. Season with salt and pepper, mix well, and shape into 16 small balls. Chill for 10 minutes. Drizzle with olive oil and grill or bake in the oven for 15 minutes until golden brown. Transfer to a plate and keep warm.
Step 5
Mix the mayonnaise with the remaining harissa and a little lemon juice.
Step 6
Make a pocket in each pita and fill with a handful of arugula, a few meatballs, and drizzle with mayonnaise. Serve with potato wedges.
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