QUICK FIX: Meatballs pack a zip into pitasThe unusual mixture of spices and meat give a distinct flavor to Middle Eastern food. This dinner entree captures this delicate flavor with little preparation time.
By: Linda Gassenheimer, McClatchy Newspapers
The unusual mixture of spices and meat give a distinct flavor to Middle Eastern food. This dinner entree captures this delicate flavor with little preparation time.
The meatballs are broiled and placed in warm pita bread pockets. Chopped parsley, diced onion and yogurt are spooned into the bread for a delicious hot sandwich. The sandwiches also can be served cold or serve the meatballs over rice with chopped parsley and onions sprinkled on top.
Middle Eastern Meatballs
¼ cup raisins
½ pound lean ground sirloin
1 cup plus ½ cup diced onion (divided use)
1 egg white
1 teaspoon ground cinnamon
2 pita bread pockets
1 cup chopped fresh parsley
2 tablespoons nonfat, plain yogurt
Preheat broiler. Mix raisins, ground sirloin, 1 cup diced onion, egg white and cinnamon together. Roll mixture into meatballs about the size of a large marble and place on a foil-lined tray. Broil 5 minutes, turn over and broil for another 3 to 4 minutes.
While the meatballs broil, place the pita bread on a low rack in the oven with the meat for 5 minutes to warm.
To serve, open the pita pockets and divide the meatballs between them. If they do not all fit, serve the rest on the side. Sprinkle the parsley and remaining ½ cup onion on top and add a spoonful of yogurt.
Yield: Serves 2.
Approximate nutritional analysis per serving: 481 calories (32 percent from fat), 17 grams fat (6.6 grams saturated), 60 milligrams cholesterol, 32 grams protein, 50.2 grams carbohydrates, 4.7 grams fiber, 332 milligrams sodium.