Meatball Sandwiches

Minty meatballs with a stream of yogurt sauce and served in pita give a Middle Eastern spin to budget-friendly meatball sandwiches.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Meatball Sandwiches

Directions

  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.

From the Test Kitchen

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.

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Nutrition Facts (Meatball Sandwiches)

  • Per serving:
  • 324 kcal ,
  • 12 g fat
  • 131 mg chol. ,
  • 273 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 26 g pro.
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