Meatball Pita Sandwiches
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Meatball Pita Sandwiches calories by ingredient
Introduction
Meatballs are a surprisingly versatile option. You can vary the spices, meats, and veggies to create many different meals. Feel free to experiment! Meatballs are a surprisingly versatile option. You can vary the spices, meats, and veggies to create many different meals. Feel free to experiment!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 chopped
1 egg, beaten
1 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 onions
Salad:
-1 large tomato
-1 medium red bell pepper
-romaine lettuce (or similar greens)
-1 cucumber
Dressing 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
Directions
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.