Super Bowl Morockin & Meatball Pitas

by Gavan on January 27, 2009

Mo'rockin' Meatball Pitas

Say it with me, “Are you ready for some football?!” Across the pond this takes on a whole other meaning but over here it’s THE biggest sports day. This Sunday even I, as someone who doesn’t even know who’s playing in the Superbowl, will be partaking in the ritual of Super Bowl; Watching, betting, cheering, eating and drinking. Here are some fun facts that pretty much sum up the day:

  • The average number of people attending a Super Bowl party is 17%, over 20 million Americans.
  • Half of all Americans would rather go to a Super Bowl party than a New Year’s Eve party.
  • Two out of five Super Bowl watchers are not even football fans. Even people who will never watch another game all year will tune in to be part of this one national event.
  • Research shows that about 25% of women actually enjoy watching the game during the Super Bowl, but that leaves 3 out of every 4 who don’t. It is true that those 3 watch it because they enjoy the commercials, the food, the drink, the friends and the overall atmosphere.

Eating and drinking…That’s pretty much what I remember doing last year. Didn’t hurt that my buddies have their own tap installed in their home AND that they’re chefs themselves. Of course our spread was amazing but that doesn’t mean yours can’t be just as fabulous. Leave it to me to whip up a healthy yet delicious idea for your football party that’s  sure to win you a Touchdown! (Mr. Sporty Spice is coming out!)


Serves 4

1 lb. minced organic lamb – 2 oz meatballs (8 meatballs)
1 28 oz can chopped tomatoes
1 cup chicken broth
1/2 red onion – fine dice
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 tbsp olive oil

4 whole wheat mini pitas  – tops cut off and opened

Red Cabbage Slaw:
1 cup red cabbage – shredded

2 tbsp red wine vinegar
1 tbsp agave/honey
1 tbsp. fresh cilantro – chopped
S&P to taste

1 cup non-fat yogurt
1 tbsp fresh mint
2 tbsp cucumber – small dice
1 tsp lime zest

Don’t freak out with all the ingredients in this dish. It’s really quite straightforward and you’ll definitely be happy with the end result. I made this for a party I did and the guests loved it. A little messy maybe but what the hell it’s Super Bowl, right?

Preheat a large saucepan on medium heat for 2 minutes. Add 1 tbsp olive oil and saute diced onions for 2 minutes, no colour. Add cumin, coriander and cinnamon and cook for 1 minute, stirring occasionally. Add chopped tomatoes and chicken broth, stir. Bring to a boil and once boiling, reduce heat to simmer on medium low heat.

As sauce is cooking, roll minced lamb in golf ball size meatballs and add to sauce. The meatballs will poach and absorb the flavor of the spices. Cover pot and simmer for 1/2 hour, stirring occasionally.

While the meatballs are simmering, mix the slaw dressing together in a small bowl. Taste and if too tart add more agave or honey to your liking. I prefer a little tartness as it contrasts well with the sauce. Mix in cabbage with the dressing just before serving.

To make the raita simply mix all the ingredients together and season to taste. Refrigerate.

To assemble: Place 2 mini meatballs in a pita pocket (or two!) with a little sauce. Add some dressed slaw on top along with a nice dollop of chilled raita.

You’ll really enjoy the contrast of the aromatic Moroccan flavours along with the tangy slaw and fresh chilled raita. This is the business.
Grab a beer and a napkin and enjoy your Super Bowl (who ever’s playing!)

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 4 comments… read them below or add one }

Kathleen January 28, 2009 at 7:06 am

Okay, I’m freaking out with this wonderful recipe cause I can’t wait for Sunday! I’m going for a touchdown and bringing this tasty treat to my neighbor’s Super Bowl party! Thanks Healthy Irishman! Kathleen

jacqui muir January 28, 2009 at 5:23 pm

Looks like this will be on the menu here sunday. I guess I could even use griond tirkey instead of lamb.

Gavan aka The Healthy Irishman January 29, 2009 at 10:31 am

Good point about using ground turkey. You can use any type of minced meat but note that the white meats, i.e. turkey & veal, won’t take as long to cook because they contain less fat than red meats. Just keep an eye on them when cooking and you should be all set! Who are you rooting for?

Jaden, Steamy Kitchen February 3, 2009 at 5:21 pm

you are a genius! love meatballs stuffed in pita idea

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