Meatball Pita Sandwiches
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the basic meatballs:1 pound lean ground beef (can also use lamb, turkey, chicken, etc)1/4 cup fresh parsley, finely chopped1 egg, beaten1 clove garlic, minced (or to taste)You can add more items to the meatball mix, but they will change the nutritional content. Some items I've tried:-1 tsp ground cumin (or to taste)-1/2 cup grated parmesan cheese-oregano, to taste-dash of cayenne-lemon, zest or juice or both-cilantro-green onionsSalad:-1 large tomato-1 medium red bell pepper-romaine lettuce (or similar greens)-1 cucumberDressing options (not included in nutritional information):-your favorite Ranch dressing-a lemon vinaigrette-tzatziki sauce-feta cheese blended with a bit of garlic, lemon juice, and lowfat milk-no dressing -2 large whole wheat pitas
For the meatballs:
Line a 15x10 (or whatever you have handy) baking dish with aluminum foil (not mandatory, but aids in clean-up later). You could also use an indoor or outdoor grill. Preheat your oven to 375.
Dump all ingredients (starting with raw meat) into a big bowl and mix together with your hands. It's important not to overmix. Roll into meatballs (any size you want) and place about 1 inch apart on baking sheet. Bake for 25 minutes (for well-done) or until cooked to your liking.
For the salad:
While your meatballs are cooking, make your salad mixture. Start by slicing your veggies into medium-size chunks and slices. Toss. If you are choosing to include a dressing, make it now. Do NOT dress the salad now, though.
To assemble:
Cut your pitas in half and warm/toast them by putting them on a hot burner or on a pan for 20 seconds. You could zap them in the microwave very briefly too. You just want to get them a little soft.
Fill each half-pocket halfway with your salad mix. If you want to use a dressing, drizzle about a half a tablespoon on each half-pocket. Depending on how many meatballs you made, divide into equal numbers and place on top of salad mixture.
Each recipe makes 4 sandwiches, using 1/2 pita per sandwich.
Number of Servings: 4
Recipe submitted by SparkPeople user THE_WORDGIRL.
Line a 15x10 (or whatever you have handy) baking dish with aluminum foil (not mandatory, but aids in clean-up later). You could also use an indoor or outdoor grill. Preheat your oven to 375.
Dump all ingredients (starting with raw meat) into a big bowl and mix together with your hands. It's important not to overmix. Roll into meatballs (any size you want) and place about 1 inch apart on baking sheet. Bake for 25 minutes (for well-done) or until cooked to your liking.
For the salad:
While your meatballs are cooking, make your salad mixture. Start by slicing your veggies into medium-size chunks and slices. Toss. If you are choosing to include a dressing, make it now. Do NOT dress the salad now, though.
To assemble:
Cut your pitas in half and warm/toast them by putting them on a hot burner or on a pan for 20 seconds. You could zap them in the microwave very briefly too. You just want to get them a little soft.
Fill each half-pocket halfway with your salad mix. If you want to use a dressing, drizzle about a half a tablespoon on each half-pocket. Depending on how many meatballs you made, divide into equal numbers and place on top of salad mixture.
Each recipe makes 4 sandwiches, using 1/2 pita per sandwich.
Number of Servings: 4
Recipe submitted by SparkPeople user THE_WORDGIRL.
Nutritional Info Amount Per Serving
- Calories: 431.3
- Total Fat: 25.8 g
- Cholesterol: 138.2 mg
- Sodium: 272.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 4.2 g
- Protein: 26.1 g
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