Meatball Pita

Meatball Pita

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  • 1.5 lb
    extra lean ground beef
  • 1/3 c
    plain, nonfat yogurt
  • 1/3 c
    shallots, finely chopped
  • 1/4 c
    fresh parsley, chopped
  • 1/4 tsp
  • 1/4 tsp
  • 1 can(s)
    tomato puree, 15 ounces
  • 1.5 c
    sliced mushrooms
  • 2/3 c
    plain nonfat yogurt
  • 2 tsp
    prepared horseradish
  • 1 c
    lettuce, shredded
  • 1 c
    chopped tomato
  • 4
    whole wheat pita breads, halved to form pockets

How to Make Meatball Pita


  1. Spray 12-inch skillet with nonstick cooking spray.
  2. Mix ground beef, 1/3 cup yogurt, the shallots, parsley, salt and pepper.
  3. Shape into 24 meatballs, each about 1-1/2 inches.
  4. Cook meatballs in skillet over medium heat about 5 minutes or until light brown on all sides.
  5. Stir in tomato puree and mushrooms; turn meatballs to coat with sauce.
  6. Cook about 20 minutes, turning occasionally, until meatballs are no longer pink in center.
  7. Remove meatballs from skillet.
  8. Cool sauce 5 minutes; stir in 2/3 cup yogurt and the horseradish.
  9. Divide meatballs, lettuce, tomatoes and sauce among pita breads.

Printable Recipe Card

About Meatball Pita

Course/Dish: Beef
Other Tag: Quick & Easy

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