Kofte Meatball-Stuffed Pita Pockets

Submitted by Sharlene~W

"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."

 

• Ready In: 22mins
• Ingredients: 12
• Serves: 4

ingredients

• 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)

directions

1. In a large bowl, beat egg with a fork to blend.
2. Add beef, bread crumbs, pine nuts, cumin, cinnamon, pepper, broth and green onions.
3. Mix well with your hands.
4. Shape mixture into 1 1/2-inch balls.
5. Set slightly apart in a 10- by 15-inch baking pan.
6. Bake in a 450°F oven until no longer pink in center--cut to test (about 12 minutes).
7. While meatballs are baking, cut pocket breads in half crosswise.
8. Wrap in foil and add to oven to warm during lst 5 minutes.
9. Fill warm pocket bread halves with hot meatballs.
10. Drizzle with yogurt and top with shredded lettuce.