Meatball Sandwiches

Minty meatballs with a stream of yogurt sauce and served in pita give a Middle Eastern spin to budget-friendly meatball sandwiches.

Ingredients
  • 1   beaten egg
  • 1/4  cup skim milk
  • 1/4  cup fine dry bread crumbs
  • 1/4  cup snipped fresh parsley
  • 3   tablespoons finely chopped onion
  • 4   teaspoons sesame seeds, toasted
  • 1   clove garlic, minced
  • 1/4  teaspoon dried mint, crushed
  • 1/4  teaspoon salt
  • 3/4  pound lean ground beef or lamb
  •  Nonstick spray coating
  • 2   large pita bread rounds, halved
  • 1/2  cup shredded lettuce
  • 1   medium tomato, chopped
  • 1   cup plain low-fat yogurt
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Directions
1. 
In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.
2. 
Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).
3. 
With a slotted spoon remove meatballs from skillet and drain on paper towels.
4. 
To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.

Make Ahead Tip

  • Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.

nutrition information

Per Serving: cal. (kcal) 324, Fat, total (g) 12, chol. (mg) 131, carb. (g) 27, fiber (g) 2, pro. (g) 26, sodium (mg) 273, Percent Daily Values are based on a 2,000 calorie diet
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