Meatball Souvlaki
177 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: | - |
| cal | 0 476 |
| pro | 34 g |
| total fat | 16 g |
| sat. fat | 6 g |
| carb | 48 g |
| fibre | 3 g |
| chol | 115 |
| sodium | 682 mg |
| % RDI: | - |
| calcium | 19 |
| iron | 34 |
| vit A | 8 |
| vit C | 20 |
| folate | 48 |
Tip: Greek pitas don't have pockets; if they're unavailable, put the filling in the pockets of regular pitas.
Ingredients
- 1 cup plain low-fat yogurt
- 1/2 cup grated unpeeled English cucumbers
- 1 minced clove of garlic
- 1/4 tsp dried mint
- 1 pinch salt
- 1 pinch pepper
- 4 Greek pita breads, warmed
- 2 cups shredded lettuce
- 2 small tomatoes, chopped
- 4 thin slices red onions
- Meatballs
- 1 egg
- 1/4 cup dry bread crumbs
- 1/4 cup Dijon mustard
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 lb lean ground beef
Preparation
Meatballs: In bowl, whisk together egg, bread crumbs, mustard, oregano, salt and pepper; mix in beef. Roll by heaping tablespoonfuls (15 mL) into 24 balls; place on greased foil-lined rimmed baking sheet. Bake in 450°F (230°C) oven for 15 minutes or until no longer pink inside.
In bowl, combine yogurt, cucumber, garlic, mint, salt and pepper; spread over pitas. Sprinkle with lettuce. Divide tomatoes, onion then meatballs over half of each pita; fold remaining half over top. Makes 4 servings.
In bowl, combine yogurt, cucumber, garlic, mint, salt and pepper; spread over pitas. Sprinkle with lettuce. Divide tomatoes, onion then meatballs over half of each pita; fold remaining half over top. Makes 4 servings.
- Keywords : Main Course; Greek; Bake; Ground beef; Yogurt; Cucumbers; Lettuce; Pitas;
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