Meatball Pita Sandwiches
Source of Recipe
Internet
List of Ingredients
1 1/2 pounds extra-lean ground beef
1/3 cup plain nonfat yogurt
1/3 cup finely chopped shallots -- (about 2 large)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 can tomato puree -- (15-ounce)
1 1/2 cups sliced mushrooms -- (about 4 ounces)
2/3 cup plain nonfat yogurt
2 teaspoons prepared horseradish
1 cup shredded lettuce
1 cup chopped tomato -- (about 1 large)
4 whole wheat pita breads -- (about 6 inches in
-- diameter), cut into
-- halves to form
-- pockets
Recipe
Spray 12-inch skillet with nonstick cooking spray. Mix ground beef, 1/3 cup
yogurt, the shallots, parsley, salt and pepper. Shape into 24 meatballs, each
about 1-1/2 inches. Cook meatballs in skillet over medium heat about 5
minutes or until light brown on all sides. Stir in tomato puree and
mushrooms; turn meatballs to coat with sauce. Cook about 20 minutes, turning
occasionally, until meatballs are no longer pink in center. Remove meatballs
from skillet. Cool sauce 5 minutes; stir in 2/3 cup yogurt and the
horseradish. Divide meatballs, lettuce, tomatoes and sauce among pita breads.
8 servings
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