Meatball Souvlaki Pita
This recipe makes 24 pieces servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 476476 cal |
| pro | 34 g34g pro |
| total fat | 16 g16g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 48 g48g carb |
| fibre | 3 g3g fibre |
| chol | 115 mg115mg chol |
| sodium | 682 mg682mg sodium |
| % RDI: | - |
| calcium | 1919 calcium |
| iron | 3434 iron |
| vit A | 88 vit A |
| vit C | 2020 vit C |
| folate | 4848 folate |
Ingredients
- 1 cup plain low-fat yogurt 1 cup plain low-fat yogurt
- 1/2 cup grated unpeeled English cucumber 1/2 cup grated unpeeled English cucumber
- 1 minced clove garlic 1 minced clove garlic
- 1/4 tsp dried mint 1/4 tsp dried mint
- salt pinch salt
- pepper pinch pepper
- 4 Greek-style pita breads , warmed4 Greek-style pita breads, warmed
- 2 cups shredded lettuce 2 cups shredded lettuce
- 2 small chopped tomatoes 2 small chopped tomatoes
- 4 thin slices red onions 4 thin slices red onions
- Meatballs
- 1 egg 1 egg
- 1/4 cup dry breadcrumbs 1/4 cup dry breadcrumbs
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard
- 1/2 tsp dried oregano 1/2 tsp dried oregano
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1 lb lean ground beef 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.
Additional information :
Tip: Greek pitas don't have pockets; if they're unavailable, put the filling in the pockets of regular pitas.
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