Skip to main content

Pork and slaw pita pockets

Skip to IngredientsSkip to Method

These easy pita pockets with pork meatballs are a fun, wholesome and fuss-free lunch or dinner for midweek, Friday nights, or the kids' weekend sleepovers.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Pork and slaw pita pockets


  • 400g Coles Australian Pork Mince
  • 1½ tbs all purpose seasoning
  • 1 tbs olive oil
  • 4 pita pockets, halved
  • 200g pkt Coles Australian Beetroot Slaw
  • 2 tbs coleslaw dressing
  • ¼ cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the mince and seasoning in a bowl. Season. Roll into walnut-sized balls.
  2. Step 2

    Heat the oil in a large frying pan over medium heat. Cook the meatballs, turning, for 7 mins or until browned and cooked through.
  3. Step 3

    Carefully split open the pita pockets. Combine the beetroot slaw and dressing in a bowl. Fill the pita pockets with slaw, meatballs and coriander to serve.