Meatball Pita

Cuisine: Middle Eastern

Category: meat

Servings: 8


1-1/2 pounds extra-lean ground beef
1/3 cup plain nonfat yogurt
1/3 cup finely chopped shallots
2 large)
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can tomato puree
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


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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