Mediterranean Meatballs In Pita Pockets Food

MEDITERRANEAN MEATBALL PITAS

Steps:

• Finely dice White Onion (3/4) and Garlic (4 clove).
• Add oil to a frying pan on medium-high heat. Saute onions, garlic, and Ground Cumin (1 teaspoon) for 5 minutes.
• Season onion mixture with Salt (to taste) and Ground Black Pepper (to taste) before setting aside to cool.
• Thinly slice Red Onion (1/4) and dice Lebanese Cucumber (2).
• Thinly slice Fresh Parsley (1/2 cup).
• Halve Cherry Tomato (8) and scoop out the seeds from the tomatoes before dicing.
• Combine Ground Beef (1 pound), Egg (1), cooked onions and garlic, Breadcrumbs (2 tablespoon), Plain Greek Yogurt (2 tablespoon), Salt (to taste), and Ground Black Pepper (to taste).
• Form golf-ball sized meatballs.
• Heat 2 tbsp of Vegetable Oil (4 tablespoon) in a skillet over medium-high heat. Fry balls in batches for 2 minutes on each side, or until completely cooked through.
• Warm Pita Bread (8) in a dry pan for 2 minutes.
• Combine cucumbers, red onion, cherry tomatoes, and fresh parsley together with Olive Oil (1 tablespoon), Salt (to taste), and Ground Black Pepper (to taste).
• Top each pita with Plain Greek Yogurt (1/2 cup), 1-2 meatballs (depending on the size of the pita), and salad.

MEDITERRANEAN MEATBALLS IN PITA POCKETS

Steps:

• Toss tomatoes, shallots, and parsley with red wine vinegar, olive oil, and some salt and pepper.
• Heat a skillet over medium-high heat. Add cooking oil and then meatballs to heated oil. Sear on both sides for 3 minutes each.
• Lower heat to medium, and add chicken stock. Cover pan with lid or foil and cook for another 4 to 6 minutes, until meatballs are done.
• While meatballs cook, mix cucumbers with yogurt and lemon juice. Season to taste with salt.
• Halve pitas on a sheet pan and broil for 2 to 3 minutes.
• When meatballs are done, halve. Place into pita pockets and drizzle with tzatziki. Enjoy with tomato salad on the side!

MEATBALL PITA POCKETS

Steps:

• In a small bowl, combine cucumber, tomato, onion, olive oil, vinegar, oregano, salt and pepper. Cover and marinate in refrigerator a few hours or overnight.
• In a small bowl combine egg, bread crumbs, milk, the 2 tbsp onion, allspice and pepper to taste. Add beef and pork and mix well. Shape into 24 meatballs.
• Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
• To assemble sandwiches, place 3 meatballs into each pita bread half. Top with some of the cucumber and tomato mixture and a little of the marinating liquid.

EAT-YOUR-VEGGIES MEDITERRANEAN MEATBALLS

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and coat with cooking spray.
• Put the spinach in a large microwave-safe bowl and microwave according to the package instructions until cooked. Let cool slightly.
• Add the turkey, breadcrumbs, cumin, garlic, carrot, egg, 1 tablespoon of the dill, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until cooked through, 12 to 14 minutes.
• Meanwhile, stir together the yogurt, lemon juice and remaining dill in a small bowl. Season with salt and pepper.
• Serve 3 meatballs in each pita half. Pack in shredded lettuce and sliced tomatoes. Drizzle with the yogurt sauce.

MEDITERRANEAN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper or foil.
• Combine ground beef, egg, bread crumbs, onion, garlic, rosemary, parsley, oregano, dill, coriander, salt, and pepper in a large bowl. Mix using your hands until just blended.
• Form meat mixture into balls, about 1 1/2 inches diameter, and place onto the prepared pan.
• Spray meatballs with cooking spray, place in the preheated oven, and bake until the meatballs are browned and no longer pink in the center, about 40 minutes.
• Remove meatballs from the oven and allow to cool slightly on a paper towel lined plate. Garnish with additional fresh parsley for serving.