Meatball Pita
Yield
8 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef, extra lean
|
|
| ⅓ | cup |
yogurt, plain
nonfat |
|
| ⅓ | cup |
shallots
finely chopped |
*
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 15 | ounces |
tomato purée (passata)
|
|
| 1 ½ | cups |
mushrooms
sliced |
|
| ⅔ | cup |
yogurt, plain
nonfat |
|
| 2 | teaspoons |
horseradish
prepared |
|
| 1 | cup |
lettuce
shredded |
|
| 1 | cup |
tomatoes
chopped |
|
| 4 | each |
pita bread, whole wheat
6 inches in diameter, halved |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef, extra lean
|
|
| 79 | ml |
yogurt, plain
nonfat |
|
| 79 | ml |
shallots
finely chopped |
*
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 433.5 | ml/g |
tomato purée (passata)
|
|
| 355 | ml |
mushrooms
sliced |
|
| 158 | ml |
yogurt, plain
nonfat |
|
| 1E+1 | ml |
horseradish
prepared |
|
| 237 | ml |
lettuce
shredded |
|
| 237 | ml |
tomatoes
chopped |
|
| 4 | each |
pita bread, whole wheat
6 inches in diameter, halved |
* |
Directions
Spray 12-inch skillet with nonstick cooking spray.
Mix ground beef, ⅓ cup yogurt, the shallots, parsley, salt and pepper.
Shape into 24 meatballs, each about 1½ inches.
Cook meatballs in skillet over medium heat about 5 minutes or until light brown on all sides.
Stir in tomato purée 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 ⅔ cup yogurt and the horseradish.
Divide meatballs, lettuce, tomatoes and sauce among pita breads.
