Prep 10 mins
Cook 12 mins
A little cinnamon and cumin along with a handful of pine nuts transform the ordinary meatball into a Near Eastern dish known as kofte. I found this a couple of years ago in a Sunset leaflet distributed by the local grocer.
- 1 large egg
- 1 lb lean ground beef
- 3 tablespoons fine dry breadcrumbs
- 3 tablespoons pine nuts
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon pepper
- 3 tablespoons chicken broth or 3 tablespoons water
- 1⁄3 cup green onion, thinly sliced
- 4 pita pocket bread (6- to 7-inch)
- 1⁄2-1 cup plain nonfat yogurt
- 2 cups shredded iceberg lettuce (, approximately)
- 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 450°F 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.