Turkey Meatball Pitta Pockets

Instructions

1. 1

   Prepare the cold ingredients first. Wash and dry the vegetables, then thinly slice the cucumber, dice the tomato and shred the lettuce. Toss together in a bowl. Finely grate both garlic cloves. In a separate bowl, mix the yogurt, lemon juice, half the garlic and 1/4 tsp of the salt.

2. 2

   Beat the egg with a fork in a mixing bowl. Add the turkey, breadcrumb, remaining garlic, oregano, remaining 3/4 tsp salt and black pepper. Mix gently until combined, then shape into 20 evenly sized meatballs, approximately 3.5 cm across. Lightly coat them with the olive oil.

3. 3

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Arrange 10 meatballs directly in the basket in a single layer with space between them. Cook for 12–14 minutes, turning after 7 minutes. Check the centres of several of the largest meatballs with a food thermometer: they must reach 74°C/165°F. If necessary, continue at the same temperature in 2-minute increments.

4. 4

   Transfer the cooked meatballs to a plate and cover with an inverted plate. Cook the remaining 10 meatballs at 190°C/375°F for another 12–14 minutes, turning after 7 minutes and checking that they reach 74°C/165°F. Transfer to the covered plate. The two meatball batches take approximately 24–28 minutes in total.

5. 5

   Reduce the air fryer to 160°C/320°F. Use large, commercially baked, ready-to-eat pittas, approximately 80 g each. Warm one whole pitta flat in the basket for 1 minute, then repeat with the remaining three: four single-pitta batches, 4 minutes total. Keep the warmed bread covered with a kitchen towel. Allow about 35 minutes of air-fryer time overall, including preheating and every batch, plus any extra time required by the thermometer checks.

6. 6

   Cut each warm pitta in half and gently open the pockets. Divide the yogurt sauce, salad and meatballs between all eight halves, giving each person two halves and five meatballs. Serve immediately, with any salad that does not fit in the pockets alongside.