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Categories:
egg lean ground beef breadcrumbs pine nuts ground cumin ground cinnamon pepper chicken broth green onion pita pocket bread nonfat yogurt shredded iceberg lettuce
Viewed: 61 - Published at: 8 years agoIngredients
- 1 large egg
- 1 lb lean ground beef
- 3 tablespoons fine dry breadcrumbs
- 3 tablespoons pine nuts
- 1 teaspoon ground cumin
- 12 teaspoon ground cinnamon
- 12 teaspoon pepper
- 3 tablespoons chicken broth or 3 tablespoons water
- 13 cup green onion, thinly sliced
- 4 pita pocket bread (6- to 7-inch)
- 12-1 cup plain nonfat yogurt
- 2 cups shredded iceberg lettuce (, approximately)
Method
- In a large bowl, beat egg with a fork to blend.
- Add beef, bread crumbs, pine nuts, cumin, cinnamon, pepper, broth and green onions.
- Mix well with your hands.
- Shape mixture into 1 1/2-inch balls.
- Set slightly apart in a 10- by 15-inch baking pan.
- Bake in a 450F oven until no longer pink in center--cut to test (about 12 minutes).
- While meatballs are baking, cut pocket breads in half crosswise.
- Wrap in foil and add to oven to warm during lst 5 minutes.
- Fill warm pocket bread halves with hot meatballs.
- Drizzle with yogurt and top with shredded lettuce.
