meatball pita

Name: Meatball Pita
Yield: 8
Ingredients: 1.5 pound(s) extra lean ground beef; 1/3 cup(s) plain, nonfat yogurt; 1/3 cup(s) shallots, finely chopped; 1/4 cup(s) fresh parsley, chopped; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 can(s) tomato puree, 15 ounces; 1.5 cup(s) sliced mushrooms; 2/3 cup(s) plain nonfat yogurt; 2 teaspoon(s) prepared horseradish; 1 cup(s) lettuce, shredded; 1 cup(s) chopped tomato; 4 - whole wheat pita breads, halved to form pockets

7 Pinches

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yield 8 serving(s)

Ingredients

1.5 pounds extra lean ground beef
1/3 cup plain, nonfat yogurt
1/3 cup shallots, finely chopped
1/4 cup fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 can tomato puree, 15 ounces
1.5 cups sliced mushrooms
2/3 cup plain nonfat yogurt
2 teaspoons prepared horseradish
1 cup lettuce, shredded
1 cup chopped tomato
4 whole wheat pita breads, halved to form pockets

How To Make meatball pita

Step 1

Spray 12-inch skillet with nonstick cooking spray.

Step 2

Mix ground beef, 1/3 cup yogurt, the shallots, parsley, salt and pepper.
Step 3

Shape into 24 meatballs, each about 1-1/2 inches.
Step 4

Cook meatballs in skillet over medium heat about 5 minutes or until light brown on all sides.
Step 5

Stir in tomato puree and mushrooms; turn meatballs to coat with sauce.
Step 6

Cook about 20 minutes, turning occasionally, until meatballs are no longer pink in center.
Step 7

Remove meatballs from skillet.
Step 8

Cool sauce 5 minutes; stir in 2/3 cup yogurt and the horseradish.
Step 9

Divide meatballs, lettuce, tomatoes and sauce among pita breads.
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