Meatball Pita Pockets

Submitted by teapotter

"A pita sandwich I have enjoyed. Original from a 1979 Better Homes magazine. Sometimes I add crushed garlic or a little garlic powder to the marinating vegetable mixture."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 8

ingredients

• 1 medium cucumber, peeled, seeded and finely chopped
• 1 large tomatoes, seeded and coarsely chopped
• 1 small sweet onion, coarsely chopped
• 59.14 ml olive oil
• 44.37 ml white wine vinegar
• 2.46 ml dried oregano, crushed
• 1.23 ml salt
• 1.23 ml pepper

• Meatballs

• 1 egg, beaten
• 177.44 ml soft breadcrumbs
• 59.14-118.29 ml milk
• 29.58 ml finely chopped onions
• 4.92 ml ground allspice (optional)
• 340.19 g extra lean ground beef
• 226.79 g ground pork
• 4 pita bread rounds, halved

directions

1. 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.
2. 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.
3. Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
4. 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.