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1
beaten egg
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1/4
cup skim milk
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1/4
cup fine dry bread crumbs
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1/4
cup snipped fresh parsley
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3
tablespoons finely chopped onion
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4
teaspoons sesame seeds, toasted
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1
clove garlic, minced
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1/4
teaspoon dried mint, crushed
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1/4
teaspoon salt
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3/4
pound lean ground beef or lamb
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Nonstick spray coating
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2
large pita bread rounds, halved
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1/2
cup shredded lettuce
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1
medium tomato, chopped
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1
cup plain low-fat yogurt
1. In a medium mixing bowl combine egg, milk, bread crumbs, parsley, onion, 3 teaspoons of the sesame seeds, the garlic, mint, and salt. Add ground beef or lamb; mix well. Shape mixture into 24 meatballs.
2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add meatballs and brown on all sides. Cover skillet and cook meatballs over low heat for 5 to 10 minutes or until done (160 degrees F).
3. With a slotted spoon remove meatballs from skillet and drain on paper towels.
4. To serve, place meatballs in pita bread halves. Add lettuce and tomato. Sprinkle with the remaining 1 teaspoon of sesame seeds. Serve with yogurt. If desired, serve sandwiches on additional shredded lettuce. Makes 4 servings.
- Make Ahead Tip Prepare and cook meatballs; drain on paper towels. Place meatballs on a clean tray; cover with waxed paper; freeze about 30 minutes or until firm. Transfer to airtight freezer container or plastic freezer bag; seal, label, and freeze up to 1 month. To use, thaw overnight. Place in shallow baking pan with 1/4 cup water; cover and heat in 350 degree F. oven for 15 minutes or until heated through. Drain. Serve as above.
- Servings Per Recipe 4,
- Calories 324,
- Protein (gm) 26,
- Carbohydrate (gm) 27,
- Fat, total (gm) 12,
- Cholesterol (mg) 131,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 273,
- Percent Daily Values are based on a 2,000 calorie diet
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