Meatball Pita Pockets - cooking recipe

Ingredients
    1 medium cucumber, peeled, seeded and finely chopped
    1 large tomatoes, seeded and coarsely chopped
    1 small sweet onion, coarsely chopped
    1/4 cup olive oil
    3 tablespoons white wine vinegar
    1/2 teaspoon dried oregano, crushed
    1/4 teaspoon salt
    1/4 teaspoon pepper
    Meatballs
    1 egg, beaten
    3/4 cup soft breadcrumbs
    1/4 - 1/2 cup milk
    2 tablespoons finely chopped onions
    1 teaspoon ground allspice (optional)
    12 ounces extra lean ground beef
    8 ounces ground pork
    4 pita bread rounds, halved
Preparation
    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.

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