Use Food Lover’s Market rump boerewors to make these delicious and  versatile meatballs. They are perfect for any snack platter, lunch box or served with a pasta for a quick dinner. Use our butternut hummus recipe, or buy some at the fresh fridges in store.


  • Beef


  • Middle Eastern

Cooking Methods

  • Frying

Prep Time

25 minutes

Cooking Time

15 minutes


--For the meatballs
800g Food Lover’s Market Rump Boerewors
½ small red onion, finely chopped
15ml (1 Tbsp) smoked paprika
10ml (2 tsp) harissa paste
A handful of flat-leaf parsley, roughly chopped
1 chilli, chopped (optional)
Salt and pepper, to taste
--For the pitas
6 pitas, toasted
80ml (1/3 cup) basil pesto
80ml (1/3 cup) butternut hummus*
80g Food Lover’s Market Baby Spinach, Rocket and Basil salad mix
½ red onion, sliced


Pre heat the oven to 180°C.
To make the meatballs, remove the meat from the boerewors casings and place it in a large mixing bowl.
Add the red onion, smoked paprika, harissa paste, parsley and chilli, mix well to combine all the ingredients and season to taste.
Form the mixture into 12 even golf ball sized meatballs.
Heat a splash of olive oil in a large frying pan over medium to high heat, and fry the meatballs for about 2 minutes per side. Transfer the meatballs to a oven proof dish and bake for a further 10-12 minutes.
Place the pitas on a baking tray and place in the oven for about 3-5 minutes or until the pitas are warm and slightly toasted.
To assemble, cut each pita in half, spread some basil pesto and butternut hummus inside each pita pocket, add the meatballs and finish off with the mixed leaves and red onion slices. Serve with extra basil pesto and butternut hummus.

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